American · Dinner
Fajita Chicken Tacos
Chicken breast strips are tossed in chili powder, cumin, and smoked paprika, then seared until browned. Bell pepper and onion are cooked until softened and charred. The mixture is served in warm corn tortillas with sour cream, salsa, cilantro, and lime wedges.
$4
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
478Calories
50.7gProtein
20.1gFat
24.2gCarbs
6.1gSugar
4.7gFiber
582mgSodium
153mgChol
5.5gSat Fat
602mgPotassium
89mgCalcium
2.1mgIron
0.4mcgVitamin B12
28mgVitamin C
protein-rich
low-carb
gluten-free
high-fiber
spice-route
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Slice the chicken breast into thin strips and toss with the chili powder, cumin, smoked paprika, and salt until evenly coated.
2
Sear
Heat the olive oil in a skillet over medium-high and cook the chicken strips 5 to 6 minutes, turning once, until browned and no longer pink inside.
3
Sauté
Add the bell pepper and onion to the same skillet over medium-high and cook 4 to 5 minutes until softened and charred at the edges.
4
Toast
Warm the corn tortillas in a dry pan over medium heat 30 seconds per side until pliable and fragrant.
5
Plate
Divide chicken and vegetables among the tortillas, top with sour cream, salsa, and cilantro, then squeeze lime wedges over and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g chicken breast
- 150g150g bell pepper
- 80g80g onion
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp cumin
- 1 tsp1 tsp smoked paprika
- 2 tbsp30ml olive oil
- 66 corn tortillas (90g)
- 60g60g sour cream
- 60g60g tomato salsa
- 12g12g cilantro
- 11 lime
