Can't decide between tacos or sizzling fajitas for your next meal? Why not have both?! Make these Chicken Fajita Tacos for the most satisfying mashup yet. Forget the bland, soggy tortillas and lackluster fillings. We're diving into a recipe that promises juicy chicken, perfectly charred veggies, and a kick of flavor that'll have you saying, "I need this taco recipe in my dinner rotation every week!"

Made with basic ingredients and homemade refried beans (using canned beans - so no long soaking time necessary!), these fajita tacos are jam packed with fajita-seasoned chicken breasts, sautéed peppers and onions, and your favorite toppings, like salsa, sour cream, guac, and fresh cilantro.

A chicken fajita taco piled high with all the toppings on a wood serving board.

These chicken fajita tacos are easy enough for a weeknight dinner, a weekend gathering, or whenever you're craving something delicious. Plus, they're customizable to suit any dietary preference. If you don't want to bother with the tortillas, you can even turn them into chicken fajita bowls instead.

As we all know, toppings can make or break a taco. Traditional choices include shredded cheese, salsa, guacamole, and sour cream. As a twist, you can try adding mango salsa for a slightly sweet contrast. Or, serve with a side of homemade Mexican rice to round out the meal.

Marinating the chicken breasts is recommended, but is not entirely essential. If you're short on time, you can skip that step. Just season the chicken and proceed to cook it without placing it in the fridge first. I prefer using boneless chicken breasts, but you can also use chicken thighs if you'd like. The blend of chili powder, garlic powder, onion powder, and cumin creates a homemade fajita seasoning that's sure to pack a ton of flavor. Make sure to cook the chicken breasts in a very hot, preheated skillet for best results. Searing the chicken in a hot skillet ensures a crispy exterior while keeping the inside moist.

Bell peppers and onions are classic choices to get the true "fajita vibes." The key is to cook them just right. Use a hot cast iron skillet, avoid overcrowding the pan to ensure they sear rather than steam, and cook them until they're softened but not mushy.

Ingredients

Instructions

Step 1: Cut chicken horizontally into 6 to 9 thin cutlets. Place in a large bowl.

Chicken cutlets with lime juice and seasonings in a bowl.

Step 2: Add lime juice, chili powder, garlic powder, onion powder, salt, and cumin. Stir to coat the chicken.

Step 3: Set chicken in the fridge to marinate for at least 1 hour. Cover the bowl if marinating overnight.

Homemade refried beans mashed in a saucepan.

Step 4: While chicken is marinating, make the refried beans.

Step 5: When chicken is done marinating, preheat a large skillet over medium heat. (I like to use a cast iron skillet so the chicken gets slightly charred.) Add olive oil.

Cooked and lightly charred chicken in a large skillet.

Step 6: Once oil is hot, add the pieces of chicken in a single layer at the bottom of the skillet. Cook for 5 minutes, then flip, cooking another 5 minutes, or until browned and an internal temperature of 165 degrees F.

Step 7: Remove chicken to a cutting board. Don’t wipe out the skillet! The chicken remnants will help add flavor to the peppers and onions.

⭐️ Quick Tip! Don't cut the chicken right away! Letting the chicken rest for a few minutes after cooking helps to redistribute the juices so they don't just run out onto the cutting board. Waiting to cut the chicken will result in juicier, more tender slices.

Peppers and onions added to the skillet.

Step 8: While chicken is resting, add peppers, onions, salt, and pepper to the skillet. If the peppers and onions start to stick, you can add up to an additional 2 tablespoons of oil.

Step 9: Cook peppers and onions, stirring occasionally, for 8 to 10 minutes, or until tender.
Step 10: Slice chicken into bite-sized pieces.
Step 11: Warm tortillas on a plate in the microwave or set over an open flame on your stovetop to lightly char. Watch carefully so tortillas don’t burn!
Step 12: Spread refried beans on each tortilla. Top with sliced chicken, peppers and onions, cheese, and your favorite toppings (salsa, sour cream, guacamole, hot sauce, etc.). Garnish with fresh cilantro.

Fajita seasoned chicken with sautéed peppers and onions and homemade refried beans on a warm tortilla with a drizzle of sour cream on top.

My Top Tips!

⭐️ WARM. YOUR. TORTILLAS! Ever wonder why restaurant tacos and fajitas just taste so much better than homemade?! It's because they take the extra step to warm up the tortillas. This can be done simply in your microwave, but I love lightly charring them over the open flame of my stove.

⭐️ If you have limited time, you can use store-bought refried beans instead of homemade.