Chicken Fajita Tacos: Quick and Easy, One Pan and Gluten Free (Our Favorite Tex-Mex)
Sliced up chicken breast grilled with spicy peppers and onions wrapped in tortillas.
Ingredients
- olive oil
- 3/4 pound boneless skinless chicken breast 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
- 1 medium onion cut into strips
- 1 teaspoon cumin
- 1 teaspoon red pepper flakes optional
- 6 corn tortillas
Instructions
- 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.
Nutrition
Calories: 416.3kcalCarbohydrates: 46.4gProtein: 42.5gFat: 7.3gSaturated Fat: 1.5gTrans Fat: 0.1gCholesterol: 108.9mgSodium: 256.3mgPotassium: 1100.4mgFiber: 8.3gSugar: 6gVitamin A: 803.2IUVitamin C: 101.9mgCalcium: 108.8mgIron: 3mg
Tried this recipe?Let us know how it was!