Chicken Fajita Tacos (So Easy!)

Chicken fajita tacos piled high with all the toppings and a drizzle of sour cream.

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. Made with homemade refried beans (using canned beans - so no long soaking time necessary!), these fajita tacos are jam packed with seasoned chicken breasts, sautéed peppers and onions, and your favorite toppings!

Course Lunch, Main Course

Cuisine American, Mexican, Spanish

Diet Diabetic, Low Calorie, Low Fat, Low Lactose, Low Salt

Prep Time 30

Cook Time 45

Marinating Time 1

Total Time 2 15

Servings servings

Calories 234kcal

Author Alana Lieberman

Cost $15

Equipment

Ingredients

For the Chicken

3 boneless chicken breasts (about 2 pounds)
2 limes, juiced (about 3 tablespoons)
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon kosher salt
¼ teaspoon ground cumin
2 tablespoons olive oil

For the Peppers and Onions

2 bell peppers (any color), thinly sliced
1 yellow onion, thinly sliced
¼ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoon olive oil, if needed

For Assembling

Small flour or corn tortillas
1 recipe Homemade refried beans
Cotija or shredded mexican cheese
Sour cream / guacamole / salsa
Fresh cilantro

Instructions

Cut chicken horizontally into 6 to 9 thin cutlets. Place in a large bowl.
Add lime juice, chili powder, garlic powder, onion powder, salt, and cumin. Stir to coat the chicken.
Set chicken in the fridge to marinate for at least 1 hour. Cover the bowl if marinating overnight.
While chicken is marinating, make the refried beans.
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.
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.
Remove chicken to a cutting board. Don’t wipe out the skillet! The chicken remnants will help add flavor to the peppers and onions.
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.
Cook peppers and onions, stirring occasionally, for 8 to 10 minutes, or until tender.
Slice chicken into bite-sized pieces.
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!
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.

Notes

If you're short on time, you can use store-bought refried beans instead of homemade and skip marinating the chicken. Just season the chicken and cook it up, instead of placing it in the fridge.

Nutrition