The chicken for these chicken fajita tacos marinates overnight, so you’ll need to plan ahead, but when it comes to preparing dinner, your tacos will be ready in under 30 minutes.
Ingredients
- 1/4 cup orange juice
- 2 tablespoons mild taco seasoning (see Note)
- 2 tablespoons vegetable oil
- 1 pound boneless skinless chicken breasts, cut into strips
- 1/2 onion, cut into strips
- 1/2 green bell pepper, seeded and cut into strips
- 1/2 red bell pepper, seeded and cut into strips
- 8 (6 inch) flour tortillas
- 1 avocado, pitted and sliced, or as needed
- 1/2 cup sour cream, or as needed
- 1/2 cup crumbled cotija cheese, or as needed
Directions
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Combine orange juice, taco seasoning, and vegetable oil in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
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Heat a cast iron skillet over medium high heat.
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Cook chicken in the hot skillet for 5 minutes. Add onion, green bell pepper, and red bell pepper. Cook until peppers are crisp tender, 4 to 5 minutes. An instant-read thermometer inserted into center of chicken strips should read 165 degrees F (74 degrees C).
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Heat tortillas until soft and pliable. Top with chicken fajita mixture, avocado, sour cream, and cotija cheese. Serve immediately.
Nutrition Facts Servings Per Recipe 4 Calories 759 % Daily Value * Total Fat 40g 51% Saturated Fat 10g 52% Cholesterol 128mg 43% Sodium 908mg 39% Total Carbohydrate 53g 19% Dietary Fiber 10g 37% Total Sugars 6g Protein 47g Vitamin C 89mg 443% Calcium 214mg 16% Iron 4mg 25% Potassium 1107mg 24% Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
