Chicken Fajita Tacos

The chicken for these chicken fajita tacos marinates overnight, so you’ll need to plan ahead, but when it comes to preparing dinner, your tacos will be ready in under 30 minutes.

Ingredients

1. 1/4 cup orange juice
2. 2 tablespoons mild taco seasoning (see Note)
3. 2 tablespoons vegetable oil
4. 1 pound boneless skinless chicken breasts, cut into strips
5. 1/2 onion, cut into strips
6. 1/2 green bell pepper, seeded and cut into strips
7. 1/2 red bell pepper, seeded and cut into strips
8. 8 (6 inch) flour tortillas
9. 1 avocado, pitted and sliced, or as needed
10. 1/2 cup sour cream, or as needed
11. 1/2 cup crumbled cotija cheese, or as needed

Directions

• Combine orange juice, taco seasoning, and vegetable oil in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
• Heat a cast iron skillet over medium high heat.
• Cook chicken in the hot skillet for 5 minutes. Add onion, green bell pepper, and red bell pepper. Cook until peppers are crisp tender, 4 to 5 minutes. An instant-read thermometer inserted into center of chicken strips should read 165 degrees F (74 degrees C).
• Heat tortillas until soft and pliable. Top with chicken fajita mixture, avocado, sour cream, and cotija cheese. Serve immediately.

Cook’s Note

I used my Mild Taco Seasoning recipe for the chicken fajitas.

This mild taco seasoning is a reduced-sodium seasoning—so flavorful you may not miss the salt at all, great for chicken tacos.

Ingredients

1. 3 tablespoons mild chili powder
2. 2 tablespoon Hungarian paprika
3. 1 tablespoon ground cumin
4. 1 tablespoon granulated garlic
5. 2 teaspoons dried oregano
6. 1 teaspoon coriander
7. 1 teaspoon freshly ground black pepper
8. 1 teaspoon salt

Directions

• Mix seasonings together and store in an airtight container.
• Use 2 tablespoons to season1 pound of chicken or other meat.

This Chicken Fajita Tacos recipe is…

Chicken Fajita Tacos Recipe

The chicken for these chicken fajita tacos marinates overnight, so you’ll need to plan ahead, but when it comes to preparing dinner, your tacos will be ready in under 30 minutes.

Servings 4

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Marinate Time 8 hours hrs

Total Time 8 hours hrs 25 minutes mins

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Ingredients

  

1x2x3x

• 1/4 cup orange juice
• 2 tablespoons mild taco seasoning see Note
• 2 tablespoons vegetable oil
• 1 pound boneless skinless chicken breasts cut into strips
• 1/2 onion cut into strips
• 1/2 green bell pepper seeded and cut into strips
• 1/2 red bell pepper seeded and cut into strips
• 8 6 inch flour tortillas
• 1 avocado pitted and sliced, or as needed
• 1/2 cup sour cream or as needed
• 1/2 cup crumbled cotija cheese or as needed

Instructions

 

• Combine orange juice, taco seasoning, and vegetable oil in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
• Heat a cast iron skillet over medium high heat.
• Cook chicken in the hot skillet for 5 minutes. Add onion, green bell pepper, and red bell pepper. Cook until peppers are crisp tender, 4 to 5 minutes. An instant-read thermometer inserted into center of chicken strips should read 165 degrees F (74 degrees C).
• Heat tortillas until soft and pliable. Top with chicken fajita mixture, avocado, sour cream, and cotija cheese. Serve immediately.

Notes

Nutrition Facts (per serving)

Calories	759
Fat	40g
Carbs	53g
Protein	47g

 

Nutrition Facts :

Servings Per Recipe 4
Calories 759
% Daily Value *
Total Fat 40g	51%
Saturated Fat 10g	52%
Cholesterol 128mg	43%
Sodium 908mg	39%
Total Carbohydrate 53g	19%
Dietary Fiber 10g	37%
Total Sugars 6g
Protein 47g
Vitamin C 89mg	443%
Calcium 214mg	16%
Iron 4mg	25%
Potassium 1107mg	24%

Author: Kit Food

Calories:

Course: Dinner Recipes, Tacos

Cuisine: Mexican