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100% would make again

Chicken Fajita Tacos

by Joey Firobenfeatured in Chicken Tacos 4 Ways


for 4 tacos

  • 2 cups shredded chicken (250 g)
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • ½ white onion, thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 corn tortillas
  • sour cream, for topping

Nutrition Info

Shop ingredients with
    Calories 240
    Fat 10g
    Carbs 12g
    Fiber 1g
    Sugar 0g
    Protein 23g

Estimated values based on one serving size.


  1. In a large, nonstick skillet, heat the olive oil over medium heat.
  2. Toss in the onions, bell peppers, salt, chili powder, cumin, and black pepper, and sauté until the onions and peppers have softened.
  3. Add in the shredded chicken and toss until everything in the pan is evenly coated and warmed through.
  4. Pour the chicken mixture into a large serving bowl .
  5. Toast the tortillas in the seasoned pan, about 3 minutes per side.
  6. Divide the mixture evenly between tortillas, top with a drizzle of sour cream, and serve.
  7. Enjoy!