Chicken Fajita Tacos

Name: Chicken Fajita Tacos
Total time: 25 min
Yield: 3 servings
Cuisine: Tex-Mex
Ingredients: 1.5 tsp Onion Powder; 1.5 tsp Garlic Powder; 1.5 tsp Paprika; 1.5 tsp Ground Cumin; 1 tsp Dried Oregano; 0.5 tsp Red Chilli Powder; Salt, to taste; Ground White Pepper, to taste; 2 tbsp Olive Oil; 1 Brown (Yellow) Onion; 2 Chicken Breast; 6 piece Small Corn or Flour Tortillas; 2 Fresh Limes; 0.5 Red Onion; 2 Avocados; 2 Tomatoes; Coriander (Cilantro), to taste; 2 clove Garlic

This recipe combines fajitas and tacos to create the perfect dish. The chicken tacos are easy to make, taste delicious and cheap. This recipe is a great way to use leftovers in your fridge to create something unique.

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Youtube25 minServes 31200 kcalEasy

Ingredients

1.5 tsp Onion Powder
1.5 tsp Garlic Powder
1.5 tsp Paprika
1.5 tsp Ground Cumin
1 tsp Dried Oregano
0.5 tsp Red Chilli Powder
Salt, to taste
Ground White Pepper, to taste
2 tbsp Olive Oil
1 Brown (Yellow) Onion
2 Chicken Breast
6 piece Small Corn or Flour Tortillas
2 Fresh Limes
0.5 Red Onion
2 Avocados
2 Tomatoes
Coriander (Cilantro), to taste
2 clove Garlic

Method

1
Finely dice 1/2 red onion and set aside.
2
Dice 2 tomatoes (or 200g cherry tomatoes) into small to medium pieces and set aside.
3
Slice 2 fresh limes into 8 even wedges each, trimming the pith if desired, and set aside.
4
Mash 2 avocados in a bowl with a pinch of sea salt flakes and a squeeze of lime juice until smooth. Adjust seasoning as needed.
5
Slice 1 brown (yellow) onion into thin strips.
6
Microplane 2 cloves of garlic to create a paste.
7
Butterfly 2 chicken breasts by slicing horizontally, then slice into thin, even strips. Cut longer strips in half if needed.
8
Prepare taco seasoning: In a bowl, combine 1.5 tsp onion powder, 1.5 tsp garlic powder, 1.5 tsp paprika, 1.5 tsp ground cumin, 1 tsp dried oregano, 0.5 tsp red chili powder, a pinch of salt, and ground white pepper. Mix well.
9
Place the sliced brown onion in a bowl, add 1 Tbsp of the prepared taco seasoning, and gently massage with your hands, breaking up the onion in the process.
10
Place the sliced chicken in a separate bowl, add the remaining taco seasoning and 2 tsp of olive oil. Massage until everything is evenly combined.
11
Heat 1 Tbsp of olive oil in a pan over medium-high heat. Add the seasoned brown onions and fry for about 4 minutes, moving regularly, until softened but still with texture.
12
Add the garlic paste to the pan with the onions. Cook for 1 minute, keeping it moving.
13
Remove the cooked onions and garlic from the pan and transfer them to a bowl. Set aside.
14
Place the same pan back over medium-high heat and add 1 Tbsp of olive oil.
15
Add the seasoned chicken strips to the pan (cook in batches if your pan is not large enough). Let it sit for about 1 minute to get a beautiful sear, then mix and cook for about 5 minutes until the chicken is cooked through. Avoid overcooking to prevent dryness.
16
Once the chicken is cooked, add the reserved onions and garlic back into the pan with the chicken. Cook for about 30 seconds, just to heat everything through. Remove from the stovetop.
17
Toast 6-12 small corn or flour tortillas in a dry pan over medium heat for about 1 minute on each side until nice and golden. Alternatively, heat them in a microwave, oven, or toaster.
18
Assemble the tacos: Spread mashed avocado as the base on each tortilla, then top with the chicken fajita mix, diced tomatoes, finely diced red onion, and fresh chopped coriander.
19
Serve immediately with fresh lime wedges for squeezing over the top.

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Ingredients

1.5 tsp Onion Powder

1.5 tsp Garlic Powder

1.5 tsp Paprika

1.5 tsp Ground Cumin

1 tsp Dried Oregano

0.5 tsp Red Chilli Powder

Salt, to taste

Ground White Pepper, to taste

2 tbsp Olive Oil

1 Brown (Yellow) Onion

2 Chicken Breast

6 piece Small Corn or Flour Tortillas

2 Fresh Limes

0.5 Red Onion

2 Avocados

2 Tomatoes

Coriander (Cilantro), to taste

2 clove Garlic

Method

Finely dice 1/2 red onion and set aside.

Dice 2 tomatoes (or 200g cherry tomatoes) into small to medium pieces and set aside.

Slice 2 fresh limes into 8 even wedges each, trimming the pith if desired, and set aside.

Mash 2 avocados in a bowl with a pinch of sea salt flakes and a squeeze of lime juice until smooth. Adjust seasoning as needed.

Slice 1 brown (yellow) onion into thin strips.

Microplane 2 cloves of garlic to create a paste.

Butterfly 2 chicken breasts by slicing horizontally, then slice into thin, even strips. Cut longer strips in half if needed.

Prepare taco seasoning: In a bowl, combine 1.5 tsp onion powder, 1.5 tsp garlic powder, 1.5 tsp paprika, 1.5 tsp ground cumin, 1 tsp dried oregano, 0.5 tsp red chili powder, a pinch of salt, and ground white pepper. Mix well.

Place the sliced brown onion in a bowl, add 1 Tbsp of the prepared taco seasoning, and gently massage with your hands, breaking up the onion in the process.

Place the sliced chicken in a separate bowl, add the remaining taco seasoning and 2 tsp of olive oil. Massage until everything is evenly combined.

Heat 1 Tbsp of olive oil in a pan over medium-high heat. Add the seasoned brown onions and fry for about 4 minutes, moving regularly, until softened but still with texture.

Add the garlic paste to the pan with the onions. Cook for 1 minute, keeping it moving.

Remove the cooked onions and garlic from the pan and transfer them to a bowl. Set aside.

Place the same pan back over medium-high heat and add 1 Tbsp of olive oil.

Add the seasoned chicken strips to the pan (cook in batches if your pan is not large enough). Let it sit for about 1 minute to get a beautiful sear, then mix and cook for about 5 minutes until the chicken is cooked through. Avoid overcooking to prevent dryness.

Once the chicken is cooked, add the reserved onions and garlic back into the pan with the chicken. Cook for about 30 seconds, just to heat everything through. Remove from the stovetop.

Toast 6-12 small corn or flour tortillas in a dry pan over medium heat for about 1 minute on each side until nice and golden. Alternatively, heat them in a microwave, oven, or toaster.

Assemble the tacos: Spread mashed avocado as the base on each tortilla, then top with the chicken fajita mix, diced tomatoes, finely diced red onion, and fresh chopped coriander.

Serve immediately with fresh lime wedges for squeezing over the top.