How To Make Chicken Fajita Tacos

HilahCooking's picture

Jun. 10, 2016

Make chicken fajitas indoors with this simple chicken marinade and technique. Chicken fajita tacos are perfect for a quick weeknight dinner. You can also use the marinade to grill chicken outdoors.

Ingredients

Worcestershire sauce 2 Tablespoon
Lime juice 1 Tablespoon
Garlic clove 1 , minced
Salt 1 Teaspoon
Black pepper 1/2 Teaspoon
Dry oregano 1/2 Teaspoon
Boneless skinless chicken/Chicken thighs 1 Pound ((or a combo))
Red bell pepper 1
Jalapeno/Poblano 1
Onion 1
Yellow squash/Zucchini 1
Flour tortillas/Corn tortillas 5
Toppings 1/2 Cup (8 tbs) (pico de gallo, cheese, sour cream, guacamole, lettuce, cilantro and onion)

Directions

MAKING:

1.Combine Worcestershire through oregano in a medium bowl.

2.Slice chicken into thin strips, no wider than 1/2 and add to the bowl.

3.Toss well to coat and set refrigerate for 30 minutes to 4 hours.

4.Meanwhile, slice peppers and onion into strips and set aside. Cut squash lengthwise in half, then into diagonal slices.

5.Prepare toppings and refrigerate.

6.When ready to cook, heat a tablespoon of oil in a large, heavy skillet over high heat. Once it is very hot, add peppers and onion strips to the skillet and cook for just a couple minutes until tender but not soft. Remove to a bowl. Add squash and cook to your liking. Remove to bowl.

7.Add more oil if necessary. Add the chicken strips. Cook for about a minute, without stirring, then turn and cook another minute or two until chicken is cooked through.

8.Add vegetables back to the pan and toss.

SERVING:

9.Serve in warm tortillas with your choice of toppings.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 5

Nutrition Facts

Serving size

Calories 531Calories from Fat 62

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 1528 mg63.67%

Total Carbohydrates 52 g17.3%

Dietary Fiber 10 g40%

Sugars 21 g

Protein 65 g130%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet