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
- orange juice: 0.25 cup
- mild taco seasoning (see Note): 2 Tbsp
- vegetable oil: 2 Tbsp
- boneless skinless chicken breasts: 1 pound (cut into strips)
- onion: 0.5 piece (cut into strips)
- green bell pepper, seeded and: 0.5 piece (cut into strips)
- red bell pepper, seeded and: 0.5 piece (cut into strips)
- flour tortillas: 8 piece (6 inch)
- avocado, pitted and: 1 piece (sliced, or as needed)
- sour cream: 0.5 cup (or as needed)
- crumbled cotija cheese: 0.5 cup (or as needed)
Metric Conversion
Stages of cooking
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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. Cook’s Note I used my Mild Taco Seasoning recipe for the chicken fajitas. From the Editor: Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
