27 October, 2016
Chicken Fajita Tacos: Quick and Easy, One Pan and Gluten Free (Our Favorite Tex-Mex)
Chicken Fajita Tacos
- One pot.
- About 25 minutes max.
- Gluten Free.
- Really good.
- Your gang will love it!
Keeping it quick and easy let’s use some pre-cooked and cut up chicken breasts. You can find them like this in the grocery store and they save some time and cleanup. Or you could cook up a chicken breast and slice it up.
Put a skillet on at medium high and add some olive oil. Break out the chicken slices and put ’em in the pan.
Sprinkle with some salt and pepper and toss a few times as the chicken thaws and starts to grill.
While the chicken is doing it’s stuff seed the poblano and the jalapeño peppers and cut them into strips . If you don’t want it to be too spicy just go with green bell peppers. Cut the onion into strips.
Put the veggies in the pan with the chicken. Add a little more salt and pepper, the cumin and the red pepper flakes. Toss everything together and toss a few more times as it all cooks.
When the chicken starts to show signs of getting seared and the veggies are starting to wilt spread the tortillas out on top of it all and let them warm up. Just 20-30 seconds. Serve it with some salsa then go ahead and enjoy your Chicken Fajita Tacos.
We had some Malbec with ours but some Mexican Beer or some Tequila (or both!) would help set the mode pretty good.