Best Chicken Fajita Tacos Recipe By Tasty Recipes

SLOW COOKER CHICKEN FAJITAS RECIPE BY TASTY

Steps:

• Add half of the sliced peppers and onions to your slow cooker.
• Layer the chicken and coat all sides with taco seasoning.
• Top with garlic, the juice from one lime, and tomatoes (be sure to drain).
• Add the remaining peppers and onions, cover and any remaining lime juice.
• Cook on high for 3-4 hours.
• Remove chicken and cut/shred into slices (chicken left longer will tend to shred more - cook to your preference).
• Return the sliced chicken to the slow cooker to marinate in the juices for about 10 more minutes (on LOW) until ready to serve.
• NOTE: If you find that there is too much liquid, you can remove till there is a desired amount before serving.
• Assemble Fajitas to your liking - we recommend topping with cheese, sour cream, and guacamole!
• Enjoy!

THE BEST CHICKEN FAJITA TACOS

Steps:

• Heat the tortillas up in a pan or directly over the stove and set aside.
• Mix the chili powder, smoked paprika, cumin, salt, and pepper together in a small bowl.
• Slice the chicken breasts into thin strips.
• Heat up 1 Tablespoon of the avocado oil in a skillet or pan.
• Place the chicken in the pan along with 1/2 of the seasoning mix and 1 Tablespoon of the salsa.
• Cook for about 10 minutes, flipping halfway through and stirring as needed until fully cooked.
• Set the chicken aside.
• Add the remaining oil along with the garlic and sliced onion to the pan, then cook for 2-3 minutes.
• Add in the sliced bell peppers, remaining seasoning mix, and remaining salsa.
• Continue to cook for about 10 minutes, stirring often, until the vegetables are soft.
• Add the chicken back in and stir until evenly warm.
• Remove from heat and fill each tortilla with the chicken fajita mixture.
• Mix the cream sauce together (optional).
• Top each chicken fajita taco with cream sauce, cilantro, and a squeeze of fresh lime juice!

FLAVORFUL CHICKEN FAJITAS

Steps:

• In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.

CHICKEN FAJITA TACOS RECIPE BY TASTY

Steps:

• In a large, nonstick skillet, heat the olive oil over medium heat.
• Toss in the onions, bell peppers, salt, chili powder, cumin, and black pepper, and sauté until the onions and peppers have softened.
• Add in the shredded chicken and toss until everything in the pan is evenly coated and warmed through.
• Pour the chicken mixture into a large serving bowl .
• Toast the tortillas in the seasoned pan, about 3 minutes per side.
• Divide the mixture evenly between tortillas, top with a drizzle of sour cream, and serve.
• Enjoy!