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These chicken fajitas tacos are SO GOOD. Made with a few simple ingredients, these fajita tacos come together in only 20 minutes and are the perfect, easy meal for taco Tuesday!
Fajita tacos are the perfect thing to make on taco Tuesdays and these chicken fajitas tacos do not disappoint! Plus, did I mention that you can have dinner ready in 20 minutes with this recipe?
Made with a few simple ingredients and homemade fajita seasoning, these tacos are super customizable. We like to serve these buffet style: warm tortillas, chicken fajitas and plenty of toppings for everyone to make these tacos just how they’d like.
Ingredients for Chicken Fajitas Tacos
- Red bell pepper: for color and taste. You can also use a yellow or orange bell pepper instead.
- Yellow onion: these onions are super versatile and crisp up beautifully in the pan.
- Jalapeño: completely optional, for a tiny amount of heat.
- Chicken breast: cut it into thin strips for even cooking.
- Seasonings: black pepper, paprika, kosher salt, Knorr chicken bouillon, garlic powder, fresh squeezed lime juice and oil.
- Tortillas: use corn for a more traditional dish, but flour tortillas also work.
- Toppings: pico de gallo, sour cream, avocado, shredded cheese and/or anything else you’d like!
How to Make Chicken Fajitas Tacos
- First, wash and chop all your veggies.
- Then, season and cook the fajitas on a hot cast iron skillet over medium heat. Cook in batches to not overcrowd the pan if needed!
- Finally, assemble the tacos. Place some of the fajita filling inside a corn tortilla and top with your favorite things!
Toppings for Tacos
You can use whatever toppings you’d like for your chicken fajita tacos, but some of the ones we love include:
- Pico de gallo
- Green salsa
- Avocado slices
- Sour cream
- Refried beans
- Chopped cilantro
- Shredded cheese
Tips for the Best Chicken Fajitas
- When making fajitas, cook the onions and peppers first in the same pan you’ll be cooking the chicken in. This not only saves you dishes, but also imparts better flavor on the meat.
- Make sure you don’t overcrowd your pan. The best chicken fajitas have a golde brown color. If you overcrowd the pan, there’ll be too much moisture and you’ll end up with no color on your meat.
- You can warm up the tortillas in the microwave, but for sturdies tortillas warm them up in a comal or cast iron skillet.
- For added flavor, squeeze a bit of lime juice over your fajita tacos right before you serve them.
What To Serve with Chicken Fajitas
Some of the best things to serve with chicken fajitas are refried beans and rice. For a tex-mex version, serve alongside some charro beans.
Chicken Fajitas Tacos
These chicken fajitas tacos are SO GOOD. Made with a few simple ingredients, these fajita tacos come together in only 20 minutes and are the perfect, easy meal for taco Tuesday!
Ingredients
- 1 pound chicken breasts
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon Knorr Chicken bouillon
- 1/2 teaspoon Kosher salt
- 1 teaspoon lime juice, fresh squeezed
- 1 red bell pepper (about 5.6 oz by weight)
- 1/2 medium yellow onion (about 4.7 oz by weight)
- 1/2 jalapeño, seeds removed (about 1 oz by weight)
- 2 tablespoon canola oil, divided (any vegetable oil works)
- 8 corn tortillas
- 1 avocado (optional)
- pico de gallo (optional)
- sour cream (optional)
Instructions
Prep and Season the Chicken
- Cut the chicken breast into thin slices
- Add all spices and lime juice and mix throughly using a pair of tongs or your hands
Prep the veggies
- Set aside a medium bowl to place all veggies in.
- Cut the top off the bell pepper and remove the seeds. Cut into thin strips lengthwise
- Cut the top off the jalapeño. Cut in half lengthwise, remove seeds and slice into thin strips, lengthwise
- Slice the onion into half moon slices or strips.
Cook Fajitas
- Heat a large skillet over medium high heat and add one (1) tablespoon of canola oil
- Add chopped bell pepper, onion and jalapeño, stirring occassionally.
- Cook until everything begins to soften, about 5 minutes.
- Remove the veggies from heat and return to the same bowl you had them in when raw. Set aside.
- Add remaining tablespoon of oil to same skillet and add chicken using tongs. DON'T OVERCROWD THE PAN.
- Cook in batches if needed in order to not overcrowd the pan.
- Cook until the chicken is cooked all the way through (internal temp of 165°F)
- Add the cooked peppers and onion to the chicken and mix throughly. Set aside.
Assemble Tacos
- Warm corn tortillas over a comal or in the microwave.
- Add chicken fajitas mixture to each tortillas.
- Top with pico de gallo, sour cream and avocado (optional)
Notes
- Each serving is two tacos.
- When making fajitas, cook the onions and peppers first in the same pan you’ll be cooking the chicken in. This not only saves you dishes, but also imparts better flavor on the meat.
- Make sure you don’t overcrowd your pan. The best chicken fajitas have a golde brown color. If you overcrowd the pan, there’ll be too much moisture and you’ll end up with no color on your meat.
- You can warm up the tortillas in the microwave, but for sturdies tortillas warm them up in a comal or cast iron skillet.
- For added flavor, squeeze a bit of lime juice over your fajita tacos right before you serve them.
Tried this recipe?Let us know how it was!
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Other Mexican Recipes You’ll Love
- Chicken Enchiladas Verdes (with homemade green sauce!)
- Chilaquiles (perfect for breakfast, lunch and dinner)
- Huevos Rancheros Tostadas (super filling and great for breakfast-for-dinner days)
- Mangonadas: super smooth summer slush full of tangy Mexican flavors.
- Agua de Jamaica (Hibiscus Tea): when you need a refreshing Mexican drink to complete your taco Tuesday menu!
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