• Erik Hassy

Chicken Fajita Tacos

I love fajitas and I love tacos so this is a match made in heaven. At least once a week we like to have mexican food for dinner and I love when this dish is on the stove being made. It's a dish that is easy to make and is also easily adjustable to use other types of proteins such as pork or steak. The best thing about tacos is the amount of extras that you can go crazy with like salsa, cheese, sour cream and guacamole. What makes fajita tacos different from regular tacos is that you are cooking peppers and onions in with the meat unlike regular tacos where you just cook the meat and the vegetables are kept raw. This recipe serves 8 tacos.


1 pound boneless skinless chicken breasts

2 cloves garlic minced

1 green bell pepper, thinly sliced

1 white onion, thinly sliced

1 tbl lime juice optional

2 tbl olive oil

1 tbl chili powder

1/2 tsp paprika (optional)

1/2 tsp cumin

½ tsp garlic or onion powder

Kosher salt to taste

1/4 tsp black pepper

8 small corn or flour tortillas


1: Add the chicken, garlic, olive oil, lime, and spices, to a large bowl or zip-seal bag and stir or shake to combine.

2: Add oil and heat a large pan to medium-high heat. Add the chicken and vegetables and cook until the peppers and onions have softened. Also make sure that you cook until the inside of the chicken breast is no longer pink. 3: Remove from heat and cool for at least 5 minutes. Slice up the chicken meat and place into a large serving bowl. Spoon into tortillas. Place lettuce, tomatoes, cheese, salsa, and sour cream in serving dishes. Each person can create their own wrap, using their preferred ingredients.

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