Fajita Tacos

Fajita tacos are the best hybrid twist on two Mexican classics. This recipe takes the most delicious parts of fajitas, the seasoned peppers and onions, and combines them with the flavorful components of a warm and comforting taco. In just a few quick and easy steps, you get the best of both in a healthy dinner for your family!

Course Main Course

Cuisine American, Mexican, Spanish

Prep Time 10

Cook Time 25

Marinate Time 10

Total Time 45

Servings servings

Calories 242kcal

Author Alana Lieberman

Cost $15

Equipment

large skillet or cast iron pan

Ingredients

¼ teaspoon cumin
¼ teaspoon chili powder
¼ teaspoon paprika
¼ teaspoon oregano
¼ teaspoon garlic powder
¼ teaspoon onion powder
a sprinkle of salt and black pepper
1 lime juiced
2 tablespoon olive oil
2 chicken breasts
1 yellow or red onion sliced into strips
2 bell peppers (any color) seeded and sliced into strips
6 to 12 corn or flour tortillas

Toppings

black beans drained and rinsed
Mexican or cheddar cheese
lettuce chopped
jalapeño sliced thin
salsa, sour cream, or guacamole

Instructions

In a medium bowl, combine all the spices, lime juice, and olive oil. Stir to combine.
Add in the chicken breasts and give them a toss to coat. Allow the chicken to marinate for 10 to 30 minutes.
While the chicken marinates, slice the peppers and onions. Set them aside.
Heat a large skillet over medium heat, then add a slight drizzle of olive oil. Add the chicken to the skillet.
Reserve the marinade and add the peppers and onions to the bowl. Toss them around to coat. Then, set the bowl aside.
Allow the chicken to cook undisturbed for about 5 to 8 minutes per side. Take a slight peek under the chicken to check if it has browned. If it is still pale, cook it a bit longer before flipping.
Once the chicken is golden brown, flip it over and do the same on the other side. The less times you move it around, the more crispy and brown it will get.
Once the chicken is browned and cooked to 165 degrees F in the middle, remove it from the skillet onto a cutting board.
Place the peppers and onions into the skillet, allowing any excess marinade to drip off into the bowl. Stir the veggies around and allow them to cook for 5 to 10 minutes, or until the onions become soft and translucent.
Remove the peppers and onions from the skillet and place them into a clean bowl.
Cut the chicken into thin slices.
To assemble, warm corn or flour tortillas in the oven or carefully place them over the open flame of your stovetop. Once warmed through, top them with a few slices of chicken, a scoop of peppers and onions, and all of your favorite toppings: jalapeño slices, black beans, chopped lettuce, and mexican cheese are all great options!
If your tacos are overflowing, double up the tortillas to keep them from falling apart and ripping!
Serve with Spanish rice, air fryer nachos, homemade salsa and tortilla chips, guacamole, or sour cream.

Notes

You can substitute the chicken for ground chicken, turkey, or beef, seasoning it with the spices and lime as it cooks instead of marinating it beforehand. Or, substitute the chicken for steak, shrimp, or tilapia.
Keep these tacos vegetarian by leaving out the chicken and lightly seasoning the peppers and onion in the marinade before cooking.
If you like spice, you can add a dash or two of cayenne pepper to the marinade.
Fajita tacos keep well in the refrigerator for about 3 to 5 days. To keep them fresh, store the chicken and pepper/onion mixture in separate air tight containers. If you have extra toppings, store them separately as well.

Nutrition