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Crispy Chicken Fajita Tacos

Crispy Chicken Fajita Tacos for a Flavor-Packed Dinner

Gather for a flavor fiesta with Crispy Chicken Fajita Tacos, featuring tender chicken and vibrant veggies wrapped in warm corn tortillas.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 tacos
Course: Chicken
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Seasoning
  • 2 tablespoons Chili Powder Substitute with smoked paprika for a different flavor profile
  • 1 teaspoon Garlic Powder Fresh garlic can be used in place of powder with adjusted quantities
  • 1 teaspoon Ground Cumin No direct substitute, can omit if unavailable
  • 1 teaspoon Kosher Salt Reduce the amount by half if using table salt
  • 1 teaspoon Onion Powder Can be substituted with finely chopped fresh onion
  • 1 teaspoon Paprika Smoked paprika can be used for added smoky flavor
  • 1/2 teaspoon Ground Black Pepper White pepper can be used for a milder flavor
  • 1 pound Chicken Breasts or Tenderloins Turkey can be used as an alternative
For the Vegetables
  • 2 tablespoons Olive Oil Can substitute with avocado oil or vegetable oil
  • 2 cups Bell Peppers Any color may be used, or zucchini/mushrooms for a different taste
  • 1 medium White Onion Yellow onion is an acceptable substitute
  • 2 cloves Garlic Cloves Garlic powder can substitute if fresh isn’t available
  • 1 teaspoon Dried Oregano Italian seasoning can be used as an alternative
For the Tacos
  • 8 small Corn Tortillas Flour tortillas can be used for non-gluten-free versions
  • 1 cup Shredded Cheese (Colby Jack/Monterey Jack/Pepper Jack) Nutritional yeast can be used as a dairy-free option

Equipment

  • Oven
  • Skillet
  • Baking sheet
  • Air Fryer

Method
 

Step‑by‑Step Instructions for Crispy Chicken Fajita Tacos
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Combine chili powder, garlic powder, cumin, salt, onion powder, paprika, and black pepper in a bowl. Toss chicken strips in the spice blend until coated.
  3. Heat olive oil in a skillet over medium-high heat. Add seasoned chicken strips and sauté for about 5 minutes until golden brown and cooked through.
  4. In the same skillet, add sliced onion and bell peppers. Sauté for about 5 minutes until softened, then add minced garlic and oregano, cooking for 1 additional minute.
  5. Warm each corn tortilla for 15-30 seconds on each side in a separate skillet. Keep them covered to retain heat and softness.
  6. On each tortilla, add chicken and vegetable mixture, top with shredded cheese, and fold the tortillas over.
  7. Arrange tacos on the baking sheet, optionally spray with cooking oil, and bake for 10-12 minutes, flipping halfway through.
  8. If air frying, preheat to 400°F (200°C). Arrange tacos in a single layer and air fry for about 6 minutes, flipping halfway through.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 600mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 80mgCalcium: 200mgIron: 2mg

Notes

Store any leftover tacos in an airtight container for up to 4 days in the fridge. Uncooked assembled tacos can be frozen for up to 6 months.

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