Chicken Fajita Tacos

These one-pan chicken fajita tacos are juicy, smoky, and loaded with charred peppers and onions. Ready in under 25 minutes, they're an easy, healthy weeknight dinner with 43g of protein per serving, and made gluten-free with corn tortillas.

5 from 5 votes

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Prep Time 5

Cook Time 20

Total Time 25

Serving servings

Ingredients

Chicken Tacos:

3 medium chicken breasts, skinless and boneless
1 tablespoon extra-virgin olive oil
1 large yellow onion, thinly sliced
3 large bell peppers, thinly sliced (red, yellow, or green)
1 large lime, or more to taste
¼ cup fresh cilantro, roughly chopped
8 - 10 tortillas, (corn, almond flour, chickpea flour, flour, or whole wheat)
Optional toppings: salsa, pico de gallo, avocado, guacamole, sour cream, cheese

Fajita Seasoning:

2 teaspoon chili powder
2 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
½ teaspoon pepper

Instructions

Prepare Fajita Seasoning: In a small bowl, mix together chili powder, ground cumin, garlic powder, paprika, salt, and pepper. Set aside.
Season Chicken: Pat dry the chicken breasts with paper towels. Evenly coat both sides of the chicken with half of the fajita seasoning using your fingers. Save the remaining seasoning for later.
Sear Chicken: Heat olive oil in a large sauté pan over medium heat. Add the seasoned chicken breasts and sear for 7 – 8 minutes on each side until cooked through. Remove from the pan and let them rest on a plate for 5 minutes.
Cook Onions and Peppers: In the same pan, add sliced onion and bell peppers. Sprinkle the remaining fajita seasoning over them. Sauté for 4 – 5 minutes until softened, stirring frequently to prevent burning.
Slice Chicken: After resting, thinly slice the cooked chicken breasts.
Combine Ingredients: Add the sliced chicken back into the pan with onions and bell peppers. Squeeze lime juice over the mixture and add chopped cilantro. Stir to combine.
Serve: Heat tortillas according to preference. Fill each tortilla with the chicken and vegetable mixture. Serve immediately with optional toppings like salsa, pico de gallo, avocado, guacamole, sour cream, and cheese.

Notes

For juicy chicken: Sear the breasts whole and slice after a 5-minute rest. Cutting into strips before cooking dries the chicken out.

Chicken thighs: Boneless, skinless thighs work too and stay extra juicy. They take a little longer, so cook until done.

No fajita seasoning? Use about 1.5 tablespoons of store-bought fajita or taco seasoning instead.

Gluten-free: Use corn tortillas. Chickpea, masa, and almond flour tortillas also work.

Make it spicy: Add a diced jalapeño with the peppers or a pinch of cayenne to the seasoning.

Storage: Keep the filling separate from the tortillas, refrigerated, for 4 to 5 days. I would not freeze. You can freeze the chicken successfully, but the onions and peppers will loose their char.

Nutrition

Course Dinner, Lunch

Cuisine Healthy, Mexican

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