How to make chicken fajita tacos? Recreate your favorite restaurant dish at home. They are ready in no time, they are healthy and delicious!
Mexican food is amazing, isn’t it? And tacos are incredibly popular all around the world. No wonder, a nice tortilla filled with pretty much anything you like.
Why make fajita tacos for dinner?
They suit every taste. You like chicken, make chicken fajita tacos! More of a steak person? No problem, cook and slice a steak, stuff it in your tortilla! Are you a vegetarian? Halloumi fajita tacos or simple vegetable ones are just as delicious as anything made with meat!
And on top of that? They are super easy and fast to make at home, they are rather good value (unless you choose an expensive steak) and they are fun to eat. Not need for cutlery, roll it, bite on it, just make sure that nothing ends up on your shirt. Well, it will probably…
They are perfect for casual entertaining as well, I can’t recall how often I’ve made them for guests, especially for the kids’ birthdays. As mentioned above, it’s easy, it’s fast, it’s cheap, it’s fun to eat and most importantly: so delicious! And people just love to be able to stuff their own taco, add a bit of this and that and eat without much ceremony.
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What do you need?
Fajita taco seasoning:
- You can use your favorite brand if you like to speed up the cooking process.
- However, I always mix my own, I usually make at least a double batch as it keeps well in a jar for a couple of months. The leftovers can be used for other dishes as well, you can add some to stews, soups and so on.
- You will need: ground cumin, ground coriander, dried oregano, hot chili powder (pure chili, not a mix) or cayenne pepper, sweet paprika, smoked paprika, garlic powder, onion powder, a little sugar, salt and pepper.
- Either breast or boneless, skinless thighs.
- The breasts have the advantage of being very low-fat and healthy, super quick to defrost (if frozen) and to cook.
- The thighs are slightly juicier and more comforting.
- Rest assured, both versions are delicious, and if you choose the breast (like I do most of the times), you will not miss anything on flavor or satisfaction.
- The standard veggies used for this recipe: onions and bell peppers, preferably (but not mandatory) of three different colors. The colors are mostly for the eye, if you only have red bell peppers, you’ll be just fine.
Fajita tacos ingredients
- I use flour tortillas most of the time because they are easier to find than corn tortillas.
- However, whenever I get the chance, I buy a few packs of corn tortillas as well and use them to make any kind of taco.
- Both these sorts are soft, meaning that you can roll them.
- As alternative, you can use crunchy tortilla shells. They are a bit messier to eat, but they taste really good, and my kids love them.
- Of course, the best choice would be to make homemade tortillas, either with flour or with corn. I do it sometimes, but for convenience and speed, I use bought tortillas most of the time.
Lime wedges: to squeeze over the filling.
Lettuce: 4 large leaves, washed and thoroughly dried. If they are small, use more.
Sour cream: crème fraiche is a good alternative. For a lower-fat version, Greek yogurt tastes super as well.
Salsa: a simple avocado and tomato salsa with lime juice is perfect. If your salsa doesn’t contain avocado, I recommend slicing one or two for topping, you would not want to miss its creaminess and comfort. Or make some guacamole, it’s a delicious addition.
Cheese: grated Cheddar for instance.
Jalapenos: optional for more heat.
Herbs: fresh cilantro or parsley.
How to make chicken fajita tacos?
- Mix the seasoning: combine all the spices in a small bowl.
- Slice the meat thinly. (1)
- Add the lime juice and stir to coat.
- Sprinkle with the seasoning and stir well to make sure that all the pieces are coated with it.
- Slice the onions and the peppers. Set aside.
- Heat the oil in a large cast-iron skillet or a large nonstick pan.
- Fry the meat (in batches if necessary) for about 3 minutes, turning the meat a few times. Remove from the pan. (2)
- Add another tablespoon of oil and cook the vegetables for about 5-6 minutes until they start to soften. (3)
- Add the meat strips and stir for another 2 minutes until cooked through. (4)
How to serve the tacos?
- To make the tortillas more pliable, you can heat them up on the stove in a large clean skillet for a few seconds on each side.
- Scoop the filling on soft tortillas.
- Top with a small amount of each of the serving ingredients: shredded lettuce, guacamole/avocado salsa/ avocado slices/tomatoes cubes, sour cream and cheese. Squeeze some lime juice on the filling and add some freshly chopped cilantro on top.
- Roll and serve immediately.
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How to store?
The cooked chicken and vegetables keep well in the fridge in an airtight container for 2-3 days. You can also freeze the mixture for up to 2 months or so. Defrost in the fridge and heat thoroughly before serving.
More quick dinner ideas:
Easy Chicken Fajita Tacos
- cast-iron skillet or nonstick pan
- 1 lb chicken breast boneless, skinless (Note 1)
- 1/2 lime the juice
- 3/4 tsp ground cumin (Note 2)
- 3/4 tsp ground coriander
- 1/2 tsp dried oregano
- 1/4 tsp pure red chili powder or cayenne pepper, to taste
- 1/2 tsp sweet paprika powder
- 1/2 tsp smoked paprika powder (Note 3)
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp granulated sugar
- ½ tsp fine sea salt or Kosher
- ⅛ tsp black ground pepper
- 2 tbsp olive oil , divided
- 3 bell peppers , red, yellow, green
- 1 onion , large
- 4 tortillas , large (Note 4)
- 4 lettuce leaves , large
- 4 tbsp sour cream or creme fraiche or Greek yogurt
- 2 avocados or guacamole or avocado tomato salsa
- 4 tbsp Cheddar or Mexican cheese
- 2 limes
- 2 tbsp cilantro or parsley
- 2 jalapenos , small, optional for more heat
- Combine all the spices in a small bowl. Set aside.
- Prepare chicken: Slice the chicken into thin strips. Add the lime juice and stir to coat. Sprinkle with the seasoning and stir to coat.
- Prepare vegetables: Slice the onions and the peppers. Set aside.
- Cook chicken: Heat 1 tablespoon of the oil in a large cast-iron skillet or a large nonstick pan. Fry the chicken (in batches if necessary) for about 3 minutes, turning the meat a few times. Remove from the pan.
- Cook vegetables: Add the remaining oil, the vegetables and a pinch of salt. Cook for about 5-6 minutes until they start to soften. Add the chicken and stir for another 2 minutes until the chicken it’s cooked through. Adjust the taste with salt if necessary.
- Tortillas: to make them more pliable, you can heat each one upon the stove in a large clean skillet for a few seconds on each side.
- Scoop the chicken and vegetables on top.
- Add a little from each of the serving ingredients: shredded lettuce, guacamole/avocado salsa/ avocado slices/tomato cubes, sour cream, jalapenos, cheese.
- Squeeze lime juice on top and add some freshly chopped cilantro or parsley.
- Roll the tortillas and serve immediately.
- Substitute with boneless skinless chicken thighs.
- Substitute the homemade fajita seasoning mix with your favorite brand.
- I use sweet smoked paprika, if using hot, adjust the amount of hot chili you are using.
- Soft flour or corn tortillas, as many as needed depending on their size. Or serve in crispy taco shells, they are small, so you will need at least 2-3 per person.