Chicken Fajita Tacos Recipe By Tasty

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CHICKEN FAJITA PARTY RING RECIPE BY TASTY



Chicken Fajita Party Ring Recipe by Tasty image

Here's what you need: flour tortillas, oil, bell peppers, large white onion, chili powder, cumin, garlic powder, salt, rotisserie chicken, cheddar cheese, pepper jack cheese, sour cream, guacamole

Provided by Pierce Abernathy

Categories     Dinner

Yield 10 servings

Number Of Ingredients 13

6 flour tortillas
2 tablespoons oil
3 bell peppers, sliced
1 large white onion, sliced
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon salt
2 lb rotisserie chicken, shredded
10 slices cheddar cheese, halved
10 slices pepper jack cheese, halved
sour cream, for serving
guacamole, for serving

Steps:

  • Preheat the oven to 350˚F (180˚C). Grease a bundt pan with nonstick spray.
  • Invert a 3-inch (8-cm) diameter bowl in the center of two tortillas. Use a knife to cut around the bowl and discard the centers.
  • Invert a 2-inch (5-cm) diameter bowl in the center of two tortillas. Use a knife to cut around the bowl and discard the centers.
  • Invert a 1½-inch (4-cm) diameter bowl in the center of one tortilla. Use a knife to cut around the bowl and discard the center.
  • Heat the oil in a medium skillet over medium-high heat. Add the bell peppers and sauté until softened, about 5 minutes. Add the onion and toss to combine.
  • Add the chili powder, cumin, garlic powder, and salt. Toss to combine.
  • Add the chicken and cook until the onions are translucent and the chicken is warmed through.
  • Place one of the tortillas with the 3-inch (8-cm) hole on the bottom of the greased bundt pan. Arrange a layer of cheddar cheese slices around the tortilla.
  • Stack the second tortilla with a 3-inch (8-cm) hole over the cheese layer. Top the tortilla with half of the fajita mixture.
  • Layer one of the tortillas with a 2-inch (5-cm) hole on top of the fajita layer. Top with a layer of Pepper Jack cheese.
  • Layer the second tortilla with a 2-inch (5-cm) hole on top of the Pepper Jack layer. Add the remaining fajita mixture.
  • Layer the tortilla with a 1½-inch (4-cm) hole and top with the remaining cheddar and Pepper Jack.
  • Layer the last tortilla on top of the last cheese layer.
  • Cover the top of the bundt pan with a 12-inch (30 ½-cm) round cake pan or aluminum foil and bake for 45 minutes.
  • Let cool for at least 30 minutes.
  • Invert the bundt pan onto a cutting board.
  • Slice the Chicken Fajita Party Ring and top with sour cream. Serve with guacamole.
  • Enjoy!

Nutrition Facts : Calories 396 calories, Carbohydrate 20 grams, Fat 19 grams, Fiber 1 gram, Protein 33 grams, Sugar 4 grams

SHREDDED CHICKEN TACOS RECIPE BY TASTY



Shredded Chicken Tacos Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, chili powder, ground cumin, pepper, garlic, salsa, tortilla, pico de gallo, guacamole, sour cream

Provided by Tiffany Lo

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 10

3 boneless, skinless chicken breasts
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon pepper
2 cloves garlic, minced
2 cups salsa, or 1 16 oz jar
tortilla, to serve
pico de gallo, to serve
guacamole, to serve
sour cream, to serve

Steps:

  • Place chicken breasts inside the Instant Pot.
  • Add the chili powder, ground cumin, pepper, and garlic and toss until the chicken is coated on both sides. Add the salsa.
  • Seal the lid in place until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o'clock and turn right.
  • Press "Poultry" and set time to 13 minutes. Set pressure knob to "Sealing".
  • Steam will release and the screen will say "On" before it starts counting down.
  • Once the timer goes off, carefully turn the pressure knob to "Venting". Let all of the stream release before opening the lid.
  • Shred the chicken with two forks.
  • Serve with tortillas, pico de gallo, guacamole, sour cream, or other desired toppings.
  • Enjoy!

Nutrition Facts : Calories 223 calories, Carbohydrate 8 grams, Fat 4 grams, Fiber 2 grams, Protein 36 grams, Sugar 4 grams

FAJITA-STUFFED CHICKEN RECIPE BY TASTY



Fajita-Stuffed Chicken Recipe by Tasty image

Here's what you need: canola oil, red bell pepper, green bell pepper, yellow bell pepper, onion, kosher salt, fresh ground black pepper, cream cheese, shredded cheddar cheese, pepper jack cheese, boneless, skinless chicken breasts, salt, chili powder, cumin, garlic powder, canola oil, salsa, sour cream, guacamole

Provided by Tasty

Categories     Dinner

Yield 3 servings

Number Of Ingredients 19

2 tablespoons canola oil, for veggies
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 onion, diced
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
4 oz cream cheese
½ cup shredded cheddar cheese
½ cup pepper jack cheese, diced
3 boneless, skinless chicken breasts
2 teaspoons salt
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons garlic powder
3 tablespoons canola oil, for chicken
salsa, for serving
sour cream, for serving
guacamole, for serving

Steps:

  • Heat the canola oil (for the veggies) in a pan over high heat. Cook the peppers, onion, salt, and pepper until soft and slightly caramelized.
  • Transfer the cooked veggies to a bowl. In the same bowl, mix in the cream cheese, cheddar, and pepper jack, stirring until evenly incorporated. Set aside.
  • In a separate bowl, combine the chicken with the salt, chili powder, cumin, and garlic powder, evenly distributing the spices over the chicken.
  • On a cutting board, slice a pocket in the chicken horizontally.
  • Fill the pocket with a heaping spoonful of the veggie mixture. Press the edges of the chicken together to seal in the filling. Repeat with the remaining chicken.
  • Heat the canola oil in a pan over medium heat. Cook the stuffed chicken for five minutes on each side, until cheese is melted and chicken is cooked through.
  • Serve with salsa, sour cream, and guacamole!
  • Enjoy!

Nutrition Facts : Calories 853 calories, Carbohydrate 24 grams, Fat 56 grams, Fiber 4 grams, Protein 63 grams, Sugar 10 grams

CHICKEN FAJITA QUESADILLAS RECIPE BY TASTY



Chicken Fajita Quesadillas Recipe by Tasty image

Here's what you need: chicken breast, taco seasoning, vegetable oil, onion, garlic cloves, bell peppers, lime, tortillas, butter, shredded cheese

Provided by Tasty

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 10

3 breasts chicken breast
2 tablespoons taco seasoning
2 tablespoons vegetable oil
1 onion, sliced
4 cloves garlic cloves, sliced
3 bell peppers, sliced
1 lime, juiced
8 tortillas
2 tablespoons butter
2 cups shredded cheese, mexican blend

Steps:

  • Slice the chicken breasts into strips, about an inch apart, and coat with taco seasoning. In a large skillet, heat 1 Tbsp. vegetable oil and cook chicken until no longer pink and slightly charred. Remove cooked chicken from the skillet.
  • Heat another Tbsp. oil, add onion and garlic and cook for a couple minutes until it's slightly translucent. Add the peppers, and cook slightly, then mix in the cooked chicken. Remove from heat and set aside.
  • In a clean pan, melt a bit of butter. Add a tortilla and move it around until it's buttery. Add cheese, then fajita mixture, then more cheese, then top with another tortilla and pat it down.
  • Flip the quesadilla over and cook the other side until it's golden. Remove from pan and cut into quarters. Repeat these steps with the remaining tortillas.
  • Enjoy!

Nutrition Facts : Calories 863 calories, Carbohydrate 66 grams, Fat 40 grams, Fiber 5 grams, Protein 57 grams, Sugar 11 grams

SLOW COOKER CHICKEN FAJITAS RECIPE BY TASTY



Slow Cooker Chicken Fajitas Recipe by Tasty image

Here's what you need: red bell pepper, yellow bell pepper, green bell pepper, yellow onion, boneless, skinless chicken breast, taco seasoning, garlic, lime, canned diced tomatoes with green chiles, flour tortilla, cheese, sour cream, guacamole

Provided by Tasty

Categories     Dinner

Yield 10 servings

Number Of Ingredients 13

1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, sliced
2 lb boneless, skinless chicken breast, cut in half
2 tablespoons taco seasoning
4 cloves garlic, diced
1 lime
10 oz canned diced tomatoes with green chiles, drained
flour tortilla
cheese, optional
sour cream, optional
guacamole, optional

Steps:

  • Add half of the sliced peppers and onions to your slow cooker.
  • Layer the chicken and coat all sides with taco seasoning.
  • Top with garlic, the juice from one lime, and tomatoes (be sure to drain).
  • Add the remaining peppers and onions, cover and any remaining lime juice.
  • Cook on high for 3-4 hours.
  • Remove chicken and cut/shred into slices (chicken left longer will tend to shred more - cook to your preference).
  • Return the sliced chicken to the slow cooker to marinate in the juices for about 10 more minutes (on LOW) until ready to serve.
  • NOTE: If you find that there is too much liquid, you can remove till there is a desired amount before serving.
  • Assemble Fajitas to your liking - we recommend topping with cheese, sour cream, and guacamole!
  • Enjoy!

Nutrition Facts : Calories 186 calories, Carbohydrate 9 grams, Fat 3 grams, Fiber 2 grams, Protein 29 grams, Sugar 4 grams

FLAVORFUL CHICKEN FAJITAS



Flavorful Chicken Fajitas image

This chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! -Julie Sterchi, Campbellsville, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 16

4 tablespoons canola oil, divided
2 tablespoons lemon juice
1-1/2 teaspoons seasoned salt
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes, optional
1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
1/2 medium sweet red pepper, julienned
1/2 medium green pepper, julienned
4 green onions, thinly sliced
1/2 cup chopped onion
6 flour tortillas (8 inches), warmed
Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole, sliced red onions and sour cream

Steps:

  • In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.

Nutrition Facts : Calories 369 calories, Fat 15g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 689mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

SHEET PAN CHICKEN FAJITAS



Sheet Pan Chicken Fajitas image

SHEET PAN DINNER! The quickest meal you can make with amazingly tender chicken + crisp-tender veggies with the easiest clean-up!

Provided by Chungah Rhee

Categories     entree

Yield 4 servings

Number Of Ingredients 15

2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper, to taste
1 1/2 pounds boneless, skinless chicken breasts, cut into thin strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 orange bell pepper, cut into strips
1 red onion, cut into wedges
3 cloves garlic, minced
3 tablespoons olive oil
1/4 cup chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
6 (8-inch) flour or corn tortillas, warmed

Steps:

  • Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a small bowl, combine chili powder, cumin, oregano, paprika, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper. Place chicken, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and chili powder mixture; gently toss to combine. Place into oven and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice. Serve immediately with tortillas.

CHICKEN FAJITA TACOS RECIPE BY TASTY



Chicken Fajita Tacos Recipe by Tasty image

Here's what you need: shredded chicken, red bell pepper, yellow bell pepper, green bell pepper, white onion, olive oil, chili powder, cumin, salt, black pepper, corn tortillas, sour cream

Provided by Joey Firoben

Categories     Lunch

Yield 4 tacos

Number Of Ingredients 12

2 cups shredded chicken
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

Steps:

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

Nutrition Facts : Calories 282 calories, Carbohydrate 22 grams, Fat 11 grams, Fiber 3 grams, Protein 25 grams, Sugar 6 grams

EASY CHICKEN TACOS



Easy Chicken Tacos image

With a simple spice rub, the chicken is cooked so quickly on the stovetop! Dice into small pieces and serve with pico, avocado + lime!

Provided by Chungah Rhee

Categories     entree

Yield 6 servings

Number Of Ingredients 13

2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
1 1/2 pounds boneless, skinless chicken thighs
1 tablespoon canola oil
12 mini flour tortillas, warmed
1 cup pico de gallo, homemade or store-bought
1 avocado, halved, peeled, seeded and diced
1/2 cup chopped fresh cilantro leaves
1 lime, cut into wedges

Steps:

  • In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with chili powder mixture. Heat canola oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces. Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.

TASTY CHICKEN FAJITAS



Tasty Chicken Fajitas image

Fajitas are great for those evenings when you want to serve something fun and tasty, yet keep cooking to a minimum.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 12

1/4 cup lime juice
1 garlic clove, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 whole boneless skinless chicken breasts, cut into strips
1 medium onion, cut into thin wedges
1/2 medium sweet red pepper, cut into strips
1/2 medium yellow pepper, cut into strips
1/2 medium green pepper, cut into strips
1/2 cup salsa
12 flour tortillas (8 inches)
1-1/2 cups shredded low-fat cheddar cheese

Steps:

  • In a small bowl, combine lime juice, garlic, chili powder and cumin. Add chicken; stir. Marinate for 15 minutes. In a nonstick skillet, cook onion, chicken and marinade for 3 minutes or until chicken is no longer pink. Add peppers; saute for 3 to 5 minutes or until crisp-tender. Stir in salsa. Divide mixture among tortillas; top with cheese. Roll up and serve.

Nutrition Facts : Calories 450 calories, Fat 13g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 799mg sodium, Carbohydrate 58g carbohydrate (4g sugars, Fiber 2g fiber), Protein 26g protein.

FAJITA PARCHMENT-BAKED CHICKEN RECIPE BY TASTY



Fajita Parchment-Baked Chicken Recipe by Tasty image

Here's what you need: parchment paper, chicken breast, red pepper, yellow pepper, red onion, salsa, taco seasoning, mexican cheese blend, olive oil, salt, pepper

Provided by Alix Traeger

Categories     Dinner

Yield 1 serving

Number Of Ingredients 11

parchment paper, or aluminium foil, 12x18 inches (30.5 x 46 cm)
1 chicken breast
½ red pepper, sliced
½ yellow pepper
¼ red onion, sliced
3 tablespoons salsa
1 teaspoon taco seasoning
1 tablespoon mexican cheese blend
1 tablespoon olive oil
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 400°F (200°C).
  • Fold the parchment paper in half, then open up.
  • Thinly slice the peppers and onion and lay them on one half of the parchment paper.
  • Drizzle on oil and sprinkle on salt & pepper.
  • Lay the chicken on the peppers. Season with taco seasoning, salt and pepper, and spoon on salsa. Top with cheese.
  • Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
  • Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F (75˚C).
  • Enjoy!

Nutrition Facts : Calories 480 calories, Carbohydrate 19 grams, Fat 21 grams, Fiber 3 grams, Protein 51 grams, Sugar 11 grams

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