Chicken Fajita Tacos

“A taco is a traditional Mexican dish consisting of a small hand-sized corn or wheat tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand.” Wikipedia

When we were living in Mexico we, of course, learned about all different kinds of Mexican food. The street food from the local venders was great. Most of them were mom and pop and some had their little kids along. It was fun to talk and laugh with them and exchange smiles and good feelings.

There were all different kinds of tacos to be had. There even were a few that had fish tacos. Which was new to us. This Jersey boy never would have thought of fish tacos. Well I learned to like them -a lot- and here is our fish taco recipe.

But, let’s get back to our Chicken Fajita Tacos.

What you will need

Olive oil
3/4 pound boneless skinless chicken breasts cooked and sliced
salt and black pepper – to taste
2 poblano peppers seeded and cut into strips
2 jalapino peppers seeded and cut into strips
A medium onion cut into strips
1 teaspoon cumin _ optional
1 teaspoon red pepper flakes – optional
6 corn or flour tortillas

Here is your easy Chicken Fajita Tacos “how to”

These Chicken Fajita Tacos are 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 – or tenders -and slice ’em up.

Put a skillet on at medium high and eyeball enough olive oil to coat the bottom of the pan. 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 get the seeds out of 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.

Here is another quick and easy chicken dinner recipe