Easy Chicken Fajita Tacos

chicken fajita tacos on a plate and a skillet and bowls with toppings around it.

These Mexican fajita tacos are made with chicken and lots of peppers and onions and are ready in less than 30 minutes. Wrap them in tortillas and add all your favorite toppings.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 15

Servings servings

Calories 594kcal

Author Adina

Equipment

Cast iron skillet or large 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 large onion

To serve:

4 large tortillas or 6 small ones, Note 4
4 large lettuce leaves
4 tablespoon sour cream or creme fraiche or Greek yogurt
2 avocados or guacamole or avocado tomato salsa
4 tablespoon Cheddar or Mexican cheese
1-2 limes
2 tablespoon cilantro or parsley
jalapenos optional for more heat

US - EU

Instructions

Seasoning:

Combine all the spices in a small bowl. Set aside.
¾ teaspoon ground cumin + ¾ teaspoon ground coriander + ½ teaspoon dried oregano + ¼ teaspoon pure red chili powder + ½ teaspoon sweet paprika powder + ½ teaspoon smoked paprika powder + ½ teaspoon onion powder + ½ teaspoon garlic powder + ½ teaspoon granulated sugar + ½ teaspoon fine sea salt + ⅛ teaspoon black ground pepper

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.
1 lb chicken breast/ 450 g + ½ lime
Prepare vegetables: Slice the onions and the peppers. Set aside.
3 bell peppers + 1 large onion
Cook the 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 it 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 on the stove in a large, clean skillet for a few seconds on each side.
4 large tortillas or 6 small ones
Scoop the chicken and vegetables on top.
Add toppings: Add a little from each of the serving ingredients: shredded lettuce, guacamole/avocado salsa/ avocado slices/tomato cubes, sour cream, jalapenos, and cheese. Squeeze lime juice on top and add some freshly chopped cilantro or parsley.
4 large lettuce leaves + 4 tablespoon sour cream + 2 avocados + 4 tablespoon Cheddar + 1-2 limes + 2 tablespoon cilantro + jalapenos
Roll the tortillas and serve immediately.

Notes

Chicken breast: Substitute it with boneless, skinless chicken thighs.
Seasoning: Substitute the homemade fajita seasoning mix with your favorite brand.
Paprika: I use sweet smoked paprika, if using hot, adjust the amount of hot chili you are using.
Tortillas: Soft plain or whole wheat flour 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