CHICKEN FAJITA TACOS RECIPE
The shot clock's ticking on your hunger. What's the best play? Chicken Fajita Tacos with Avocado! Tuck some spicy chicken and Oaxaca cheese into a tortilla made specially for creating the perfect fajita and then top with fresh, creamy sliced Avocados From Mexico. Game on!
Provided by Mission Foods
Categories Game Day
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Season chicken strips with chili powder, salt, pepper and cumin. Heat 1 tbsp. oil a medium, heavy skillet over medium-high until hot. Cook chicken, stirring, for 5 to 7 minutes or until browned on all sides and cooked through. Transfer to a plate and set aside.
- In same skillet, heat 1 tbsp. oil over medium heat. Cook onions, stirring, for 6 to 8 minutes or until softened and caramelized. Set aside.
- In batches, place tortillas on non-stick pan over low heat. Place 1 oz. of cheese onto each tortilla and cook, covered, until just melted, about 1 to 2 minutes.
- Divide chicken and onions into each tortilla. Garnish with avocado.
Nutrition Facts : Calories calories
CHICKEN FAJITA TACOS
Take taco night to the next level with our Chicken Fajita Tacos recipe. Our Chicken Fajita Tacos recipe is a great way to combine two of everyone's Tex-Mex dishes with ease. Thanks to the use of precooked chicken, it only takes half an hour to make. Talk about a weeknight success story!
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 300°F.
- Bring Taco Seasoning Mix and water to boil in large skillet. Add Lemon-Herb Roasted Chicken, onions and peppers; stir. Cover; simmer on medium-low heat 10 min., stirring occasionally and uncovering after 5 min.
- Meanwhile, heat Taco Shells as directed on package.
- Fill taco shells with chicken mixture; top with cheese, lettuce, cilantro and Taco Sauce.
Nutrition Facts : Calories 390, Fat 20 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g
CHICKEN FAJITA TACOS RECIPE BY TASTY
Here's what you need: shredded chicken, red bell pepper, yellow bell pepper, green bell pepper, white onion, olive oil, chili powder, cumin, salt, black pepper, corn tortillas, sour cream
Provided by Joey Firoben
Categories Lunch
Yield 4 tacos
Number Of Ingredients 12
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!
Nutrition Facts : Calories 282 calories, Carbohydrate 22 grams, Fat 11 grams, Fiber 3 grams, Protein 25 grams, Sugar 6 grams
CHICKEN FAJITAS
Provided by Nigella Lawson : Food Network
Time 1h10m
Yield 4 to 8 servings
Number Of Ingredients 20
Steps:
- Over a shallow bowl, cut the chicken with a pair of scissors into thin, lengthways, 1/4 to 1/2-inch strips. Halve the long strips across to give 2 shorter strips (to echo the size of the bell pepper strips). Don't get too hung up on precision, though; you're just trying to cut the chicken into uniform shapes.
- Add the oregano, cumin, salt, sugar, 1 tablespoon garlic flavored oil, and the lime juice to the chicken. Stir to combine and let marinate while you get on with the onions and bell peppers. Preheat the oven to 225 degrees F if you wish to warm your tortillas.
- Warm the peanut or olive oil in a large frying pan or wok and fry the onion slices over medium heat, stirring occasionally, for 5 minutes.
- Spread the tortillas out on a cookie sheet and put it in the oven to warm.
- Add the bell pepper strips to the pan with the onion and cook for 10 minutes. When both the onions and peppers are tender, remove them to a bowl.
- Warm the remaining 2 teaspoons garlic flavored oil in the pan over medium heat and add the chicken with its marinade. Cook, stirring frequently, for 5 minutes. Check that the chicken is piping hot and cooked through, then add the onions and bell peppers. Stir together, then transfer them to a serving dish.
- Take the warmed tortillas out of the oven and put them on the table alongside the chicken mixture and all the other accoutrements. Wrap what you fancy in the tortillas and eat straightaway.
- Make Ahead Note:
- The onion and bell peppers can be cut 1 day in advance. Cover tightly with plastic wrap and refrigerate. The chicken can be cut 1 day in advance and tossed with the oregano, cumin and garlic flavored oil. Cover tightly with plastic wrap and refrigerate. Add the lime juice and salt just before cooking.
CHICKEN FAJITAS
Marinating chicken and peppers and onions in a highly flavored marinade and then grilling gives it all the flavor without fat. A spiced creamy yogurt sauce and avocado sauce wrapped in a corn tortilla with fresh cilantro keeps the fajitas healthy and fresh tasting.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 17
Steps:
- 1. Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
- Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
- 2. Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
- 3. Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.
- 4. Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.
- 5. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.
Nutrition Facts : Calories 347, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 66 milligrams, Sodium 157 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 31 grams
CHICKEN FAJITAS
You can chicken breast meat shredded or rotisserie chicken - Sam's has a huge rotisserie chicken for under 5 dollars - it make about 4 meals! You don't have to make just tacos with this you can also have a GREAT fajita Salad.
Provided by Tami.Ticker
Categories Very Low Carbs
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large fry pan.
- Slice the onion and cut into 4 quarters, separate and place in pan with butter.
- Cut your peppers about the same size as the onions and add to the pan. Stir in the 2 teaspoon taco season and 1/4 cup chicken broth or water.
- Simmer on low covered until onions and peppers start to soften. Stir when needed.
- Shredded meat from 1/2 of the rotisserie chicken, 1 breast, 1 leg and 1 thigh meat and add to the onions and peppers. Add remaining 1/2 cup chicken broth or water, and 1/4 cup tones taco season. Stirring mixture and cook uncovered on medium until the sauce thickens.
- Serve on soft shelled tacos with sour cream, salsa and cheese.
- Use your leftovers from this on a nice bed of lettuce for a Fajitas salad.
- Warm up the chicken meat, serve over cold lettuce with cheese and thousand island dressing. YUMMY.
Nutrition Facts : Calories 428.4, Fat 25, SaturatedFat 8.5, Cholesterol 143, Sodium 552.1, Carbohydrate 6.3, Fiber 1.6, Sugar 2.9, Protein 42.4
EASY CHICKEN FAJITAS
Delicious and easy chicken fajitas. Serve with preferred toppings such as black beans, cheese, guacamole, sour cream, rice, salsa, etc.
Provided by Suzie Clymer
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon oil in a skillet over medium heat; stir in onion and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove vegetables to a plate.
- Add chicken to the skillet, adding more oil if needed. Saute until chicken is no longer pink and the juices run clear, about 5 minutes. Add water and taco seasoning; stir until seasoning dissolves. Simmer until sauce begins to thicken and stick to chicken, and chicken is fully cooked, 3 to 5 minutes.
- Serve chicken and vegetables on tortillas.
Nutrition Facts : Calories 339.7 calories, Carbohydrate 43 g, Cholesterol 32.3 mg, Fat 9.9 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 2.2 g, Sodium 767 mg, Sugar 5.6 g
BOBBY FLAY'S CHICKEN FAJITAS
These fajitas are healthy, fresh, and delicious! I added a little bit of lime juice to the avocado to prevent browning. I used my magic bullet to make the marinade and other two sauces. These were amazing. I kept it low fat and low calorie by sticking with the recipe, however my boyfriend added cheese and taco sauce because he thinks diet food is junk.
Provided by srosfeld
Categories Poultry
Time 40m
Yield 2 fajitas, 6 serving(s)
Number Of Ingredients 17
Steps:
- 1. Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
- Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
- 2. Add the avocado, 1/2 cup water (more or less to get the consistency that you like), and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
- 3. Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.
- 4. Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.
- 5. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.
FLAVORFUL CHICKEN FAJITAS
This chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! -Julie Sterchi, Campbellsville, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 369 calories, Fat 15g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 689mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
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- In a medium-size bowl, combine chili powder, salt, pepper, brown sugar, paprika, cumin, garlic powder, oregano and onion powder for the fajita seasoning.
- Slice bell peppers and onion and place in a zip top bag along with 2 tablespoons of oil and half of the fajita seasoning. Shake the bag to coat the peppers and onion evenly.
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