These one-pan chicken fajita tacos are easy to make, super flavorful, high in protein, and healthy. Made with authentic Mexican-inspired flavors, they're perfect for a delicious under-25-minute weeknight dinner!
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
Let the Chicken Rest: Allow the chicken to rest for 5 minutes before cutting. This is my #1 tip for chicken fajita tacos. If you cut the chicken too soon after cooking, the juices will leak out, resulting in dry chicken strips. Letting the chicken rest untouched for 5 minutes ensures that all the juices get locked inside, leaving the chicken extra moist.Use Chicken Thighs Instead: For juicier and more flavorful chicken fajita tacos, use chicken thighs instead of chicken breasts. Cook the chicken thighs for approximately 8-10 minutes per side or until they are fully cooked through. Adjust the cooking time as needed depending on the thickness of the thighs, and ensure you let them sit before slicing.Fajita Seasoning: You can use store-bought fajita or taco seasoning too. Start with 1.5 Tablespoons.Spicier: For extra heat, you can add chopped jalapeños or a dash of hot sauce to the chicken and vegetable mixture.Make Them Gluten-Free: While I used flour tortillas in this recipe, you can easily make these tacos gluten-free by opting for corn, almond, chickpea, or cassava flour tortillas.Make Them Low-Carb & Keto: For a low-carb and keto-friendly option, serve these chicken fajita tacos in romaine or butter lettuce taco shells. This substitution maintains the delicious flavors while accommodating dietary preferences.Storing: For best results, store the chicken fajitas separately from the tortillas so they don't get soggy. Place leftover chicken fajitas into airtight containers and store them in the refrigerator for 4 - 5 days.Reheating: Reheat the chicken fajita filling in the microwave for 1 - 2 minutes until warm. Lightly toast the tortillas separately or warm them in the microwave with a damp paper towel wrapped around them.