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
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
LEFTOVER SHREDDED BEEF (OR CHICKEN OR SHRIMP) FAJITAS
A quick recipe from menus4moms.com using leftovers (marinating time not included in prep/cook times)
Provided by Karen..
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Mix onion, pepper, and meat in a shallow dish and cover with teriyaki sauce. Marinate for several hours.
- Grill or pan fry until heated through or cooked thoroughly.
- Serve with tortillas, guacamole, sour cream, and salsa.
- Each person assembles their own fajitas by putting meat/vegetable mixture and topping with their choice of condiments, rolling up the tortilla and eating by hand. Be careful not to overload the tortilla.
- Tortillas:.
- Mix all ingredients.
- Form into golf ball size balls. Roll out flat into a circle.
- Cook on each side in a dry non-stick pan until starting to brown. DO NOT OVERCOOK. The tortillas cook quickly and it is easy to burn them if you turn away.
SHREDDED BEEF FAJITAS
Make and share this Shredded Beef Fajitas recipe from Food.com.
Provided by daisygrl64
Categories Lunch/Snacks
Time 5h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- cut flank steak into 6 portions, place in crock pot.
- combine tomatoes with juice, jalapeno, onions, green pepper, garlic and fajita seasoning mix in med bowl.
- pour over steak, cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
- remove beef from crock pot, shred with two forks, return to crock pot and stir.
- To Serve:.
- place meat mixture evenly into flour tortillas, add toppings as desired and roll up tortillas.
Nutrition Facts : Calories 173.6, Fat 5.4, SaturatedFat 1.8, Cholesterol 16.4, Sodium 210.4, Carbohydrate 18.8, Fiber 1.7, Sugar 2.3, Protein 11.9
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