Chicken Breast Fajita Tacos

Bell peppers, onions, and chicken breasts are staples in our house, so when we’re craving Tex-Mex and need dinner to come together quickly, these chicken fajita tacos are an easy go-to.  The homemade seasoning blend gives the chicken and vegetables plenty of smoky, spicy flavor without relying on a packet of store-bought taco seasoning or the preservatives that can come with it.  You can adjust the heat to your liking, and if you have extra seasoning left over, stash it in an old spice jar and keep it in the cabinet for your next taco night.  It’s a simple, inexpensive dinner that comes together quickly and is easy to customize with whatever toppings you have on hand.

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Ingredients:

2 Chicken breasts, cut into 1-inch cubes

2 Vidalia onions

2 Bell peppers

5 cloves of garlic, minced

1 TSP chili powder

1 TSP ancho chili powder

1 TSP chipotle powder

2 TSP cumin

1 TSP salt

1 TSP black pepper

½ TSP onion powder

½ TSP garlic powder

½ TSP dried oregano

Bacon fat

Soft taco shells

Optional Condiments:

Cotija cheese

Avocado

Hot Sauce

Cilantro

Recipe:

  1. Combine your spices in a bowl and mix well:

  2. Slice onions and peppers and set aside

  3. Mince 5 cloves of garlic and set aside

  4. Chop two chicken breasts (thighs or cutlets also work great), then put them in an airtight container with about half of the spice blend.  Mix to combine and let sit in the fridge for at least 30 minutes.

  5. Heat a large cast-iron skillet over low heat and then add your bacon fat or other oil.

  6. Put in the peppers, onions, and ½ of the remaining spice blend.  Cook for about 10 minutes, then add the garlic.

  7. When the peppers and onions have softened and are almost done, add the chicken to a separate skillet and cook it until it’s almost done.  

  8. Add ¼ cup of water and the remaining spice blend to the chicken, then reduce until about half the water has evaporated (2-3 minutes).

  9. Add the chicken and remaining liquid to the cast-iron pan with your peppers, onions, and garlic.

  10. Heat a griddle or non-stick skillet over medium-low heat and brown your tortillas on both sides (1-2 minutes/side).

  11. Top with your favorite condiments and enjoy!  I use cotija cheese, avocado, fresh cilantro, and hot sauce when I have them.