Chicken Fajita Tacos Recipe

Chicken Fajita Tacos are the perfect twist to taco night at home.
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  • Ready in: 30 minutes
  • Prep time: 15 minutes
  • Chill/Cook time: 15 minutes
  • By:
  • Servings: Makes 6 servings OR 4 servings and 2 leftover servings

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  • 1 tablespoon vegetable oil
  • 1½ pounds boneless skinless chicken breast, thinly sliced
  • 1½ cups sliced red and/or green bell peppers
  • 1 cup sliced onions
  • 1 cup water
  • 12 6-inch flour or corn tortillas, warmed (8 tortillas if using Dinner Mixer)
  • Taco toppings such as shredded lettuce, Pico de gallo, guacamole, shredded cheese, sour cream

cooking methods

  • Stovetop


  1. In large skillet, heat oil over medium-high heat. Add chicken, peppers and onions. Sauté until chicken is cooked through, about 5-6 minutes; drain off liquid.
  2. Stir in water and Mom's Favorite Taco Seasoning. Continue cooking 4-5 minutes or until sauce has thickened.
  3. Serve in warmed tortillas with desired toppings.

Makes 6 servings OR 4 servings + 2 leftover servings.

Serve with Taco Rice.

Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

For remix Chicken, Rice & Bean Burritos recipe: Place 2 servings leftover chicken fajita filling in a storage container. Refrigerate up to 2 days.

Nutrition per Serving: (does not include toppings)
Calories: 330 Total Fat: 10g Sat. Fat: 2g Cholest: 85mg Sodium: 1,060mg Carbs: 30g Fiber: 1g Sugar: 3g Protein: 29g

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