Chicken Fajita Tacos Recipe

I absolutely adore this chicken fajita taco recipe because it’s the perfect blend of bold spices and vibrant veggies, creating a fiesta of flavors in every bite. Plus, customizing each taco with my favorite toppings makes it feel fresh and exciting every time I make it.

These Chicken Fajita Tacos take flavor and nutrition to a new level. It starts with a pound of boneless chicken breasts, which somehow make their way from the plate to my mouth.

The chicken itself is coated with a bold seasoning blend that includes chili powder and smoked paprika; this isn’t your ordinary taco seasoning. The vibrant medley of red and green bell peppers in the dish has made me forget all the times I have wilted while eating an ordinary pepper.

Ingredients

Breasts of chicken: Protein that is lean, low in fat, leads to a feeling of fullness.

Extra virgin olive oil: A good fat, heart-healthy.

It adds richness to the dish.

Sweetness and crunch, along with a wealth of vitamins, make bell peppers a terrific addition to any meal.

Onions lend a naturally sweet flavor.

They also introduce a depth of flavor that is difficult to replicate.

Chili powder: Gives the tacos a warm, spicy kick.

Cumin: Flavor, earthy, enhances dish’s smokiness.

Paprika that has been smoked: Lends the flavor a smoky, somewhat sweet dimension.

Juice of lime: Tangy, bright, flavor that balances the spices.

Tacos made with corn tortillas are gluten-free.

When the other ingredients are accounted for, the tacos can be made gluten-free—an important alternative for those who cannot consume gluten.

The texture provided by the corn tortilla is the first step in creating a magnificent taco for any occasion.

Cilantro: The fresh and herbaceous flavor makes it a solid choice for a garnish.

Ingredient Quantities

• 1 pound boneless, skinless chicken breasts, sliced into thin strips
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lime
• 8 small corn tortillas, warmed
• Fresh cilantro, chopped (for garnish)
• Sour cream (optional)
• Guacamole (optional)
• Salsa (optional)

Instructions

1. In a big bowl, combine sliced chicken, chili powder, ground cumin, smoked paprika, and the powders of garlic and onion, along with salt and black pepper. Say it with me: Umami! We are packing flavor into this chicken to the tune of a Taco Temple concert.

2. In a large skillet, medium-high heat, 1 tablespoon olive oil. Add seasoned chicken strips and cook for about 5-7 minutes, until browned and cooked through. Remove chicken from skillet. Set aside.

3. In the identical frying pan, put another tablespoon of olive oil. Then, in this skillet, put the onion that you’ve sliced very thinly. Cook this for 2 to 3 minutes, and watch that it doesn’t brown too much; you’re looking for something that has softened but still holds together.

4. In the skillet with the onion, add the sliced red and green bell peppers. Stir to combine. Cook until tender-crisp, about 4-5 minutes.

5. Return the cooked chicken to the skillet with the vegetables. Combine the lime juice with the ingredients in the skillet and stir well to mix everything together.

6. At the same time the chicken and vegetables are cooking, heat the corn tortillas in a separate dry skillet or directly over a gas flame until pliable—about 30 seconds on each side.

7. When making the tacos, take a portion of the chicken and vegetable mixture and place it onto each warmed tortilla.

8. Each taco should be garnished with fresh chopped cilantro.

9. Sour cream, guacamole, or salsa may be added to each taco, if desired.

10. Immediately serve and savor the delightful chicken fajita tacos.

Equipment Needed

1. Large mixing bowl
2. Large skillet
3. Cutting board
4. Chef’s knife
5. Measuring spoons
6. Spatula or wooden spoon
7. Citrus juicer (optional, for lime juice)
8. Tongs (for handling tortillas)
9. Small skillet (for warming tortillas)
10. Plate (for setting aside cooked ingredients)

FAQ

• Q: Can I use a different type of chicken for this recipe?A: You can use chicken thighs for a juicier result, but adjust the cooking time as they may take slightly longer to cook.
• Q: How can I make the tacos spicier?A: To amplify the heat, add a pinch of cayenne pepper or some sliced jalapeños.
• Q: Can I prepare the chicken in advance?You can, of course, intensify the flavors even more by marinating the chicken in the spices for a full 24 hours. Just be sure to keep it in the refrigerator and not around the kitchen counter, where it could increase the chances of harmful bacteria developing.
• Q: Is there a substitute for smoked paprika?A: In the absence of smoked paprika, regular paprika will suffice but you will be lacking the smoky flavor that really makes this dish pop.
• Q: What can I use if I don’t have fresh lime?Lime juice can be replaced with lemon juice, or you can use bottled lime juice if you cannot find fresh limes.
• Q: How should I warm the tortillas?There are three ways to warm the tortillas:

  1. In a dry skillet over medium heat
  2. In the oven
  3. Wrapped in a damp paper towel in the microwave

• Q: Can these tacos be made vegetarian?Yes, you can use either tofu or portobello mushrooms instead of chicken to make a version of this dish for vegetarians.

Substitutions and Variations

If you would rather, use boneless, skinless chicken thighs to make this dish juicier than using chicken breasts.
Avocado oil can replace olive oil with the added bonus of a subtle nutty flavor.
Smoked paprika can be exchanged for regular paprika or chipotle powder, which will result in a different kind of smoky taste.
Use lemon juice instead of lime juice if you want something with a fresh citrus flavor.
To reduce carbs, substitute lettuce wraps for corn tortillas.

Pro Tips

1. Marinate Longer for More Flavor Allow the chicken to marinate in the spices for at least 30 minutes or even overnight in the refrigerator. This will intensify the flavors and make the meat more tender.

2. High Heat for Perfect Sear Ensure your skillet is properly heated before adding the chicken. A hot pan will give the chicken a nice sear, enhancing the flavor and texture.

3. Don’t Overcrowd the Pan Cook the chicken in batches if necessary to avoid steaming. Overcrowding can lead to uneven cooking and prevent the chicken from browning properly.

4. Char the Tortillas for Extra Flavor Heating the tortillas directly over a gas flame will give them a pleasant charred flavor, adding an extra layer of taste to your tacos.

5. Balance the Garnishes Use fresh cilantro generously for a bright, herbal note, and consider adding pickled jalapeños or sliced radishes for an extra crunch and a hint of acidity that complements the savory flavors.