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Writer's pictureBeatinu

Chicken Fajita Tacos




Ingredients:


**For the Chicken Marinade:**

- 500g (1 lb) boneless, skinless chicken breasts or thighs, sliced into thin strips

- 2 tablespoons olive oil

- 2 tablespoons lime juice

- 2 cloves garlic, minced

- 1 teaspoon chili powder

- 1 teaspoon ground cumin

- 1 teaspoon paprika

- 1/2 teaspoon oregano

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper


**For the Fajita Veggies:**

- 1 red bell pepper, thinly sliced

- 1 green bell pepper, thinly sliced

- 1 yellow bell pepper, thinly sliced

- 1 large onion, thinly sliced

- 2 tablespoons olive oil

- Salt and pepper to taste


**For the Tacos:**

- 8 small flour or corn tortillas

- Fresh cilantro, chopped

- Lime wedges


**Optional Toppings:**

- Sour cream

- Guacamole

- Salsa

- Shredded cheese

- Diced tomatoes

- Shredded lettuce


Instructions:


1. **Marinate the Chicken:**

- In a large bowl, combine olive oil, lime juice, minced garlic, chili powder, ground cumin, paprika, oregano, salt, and black pepper.

- Add the chicken strips to the marinade, ensuring they are well coated.

- Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.


2. **Cook the Fajita Veggies:**

- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.

- Add the sliced bell peppers and onions to the skillet. Season with salt and pepper.

- Sauté the veggies for about 6-8 minutes, or until they are tender and slightly charred.

- Remove the veggies from the skillet and set them aside.


3. **Cook the Chicken:**

- In the same skillet, add the marinated chicken strips.

- Cook the chicken over medium-high heat for about 5-7 minutes, or until fully cooked and nicely browned.

- Return the cooked veggies to the skillet and stir to combine with the chicken. Cook for an additional 2 minutes to heat through.


4. **Prepare the Tortillas:**

- Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable and slightly charred. Alternatively, you can wrap them in a damp paper towel and microwave for 30 seconds.


5. **Assemble the Tacos:**

- Fill each tortilla with a generous portion of the chicken and veggie mixture.

- Top with fresh cilantro and a squeeze of lime juice.

- Add any optional toppings as desired, such as sour cream, guacamole, salsa, shredded cheese, diced tomatoes, or shredded lettuce.


6. **Serve:**

- Serve the chicken fajita tacos immediately while hot and enjoy!


These chicken fajita tacos are perfect for a quick weeknight meal or a fun weekend gathering. Enjoy!

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