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easy chicken fajita tacos close up in a cast iron skillet.
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Easy Chicken Fajita Tacos

Mexican fajita tacos made with chicken and lots of peppers and onions. A healthy and delicious meal ready in less than 30 minutes.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Calories 594kcal
Author Adina

Equipment

  • cast-iron skillet or nonstick pan

Ingredients

Chicken fajitas

  • 1 lb chicken breast boneless, skinless (Note 1)
  • ½ lime the juice
  • ¾ teaspoon ground cumin (Note 2)
  • ¾ teaspoon ground coriander
  • ½ tsp dried oregano
  • ¼ teaspoon pure red chili powder or cayenne pepper, to taste
  • ½ teaspoon sweet paprika powder
  • ½ teaspoon smoked paprika powder (Note 3)
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon granulated sugar
  • ½ teaspoon fine sea salt or Kosher
  • ⅛ teaspoon black ground pepper
  • 2 tablespoon olive oil , divided
  • 3 bell peppers , red, yellow, green
  • 1 onion , large

To serve:

  • 4 tortillas , large (Note 4)
  • 4 lettuce leaves , large
  • 4 tablespoon sour cream or creme fraiche or Greek yogurt
  • 2 avocados or guacamole or avocado tomato salsa
  • 4 tablespoon Cheddar or Mexican cheese
  • 2 limes
  • 2 tablespoon cilantro or parsley
  • 2 jalapenos , small, optional for more heat
US - EU

Instructions

Seasoning:

  • Combine all the spices in a small bowl. Set aside.

Fajitas:

  • 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.

Serve:

  • 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.

Notes

  1. Substitute with boneless skinless chicken thighs.
  2. Substitute the homemade fajita seasoning mix with your favorite brand.
  3. I use sweet smoked paprika, if using hot, adjust the amount of hot chili you are using.
  4. 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.

Nutrition

Serving: 1large taco or 2 small | Calories: 594kcal | Carbohydrates: 40g | Protein: 35g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 755mg | Potassium: 1367mg | Fiber: 12g | Sugar: 9g | Vitamin A: 5387IU | Vitamin C: 153mg | Calcium: 225mg | Iron: 4mg