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.


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))



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.


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


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