Skillet Chicken Fajita Tacos

5 from 5 votes

Chicken and veggies are coated with a fajita seasoning then cooked to perfection in a cast iron skillet. Serve on soft warm tortillas and top with your favorite toppings.

Prep Time10

Cook Time25

Course: Dinner Entree

Cuisine: Mexican, southwestern

Servings:

Calories: 384kcal

Cost: $10

Equipment

cast iron skillet

Ingredients

1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
3 small chicken breasts
2 tablespoons olive oil, divided
1 medium yellow onion
3 medium bell peppers
1 small poblano pepper
12 flour tortillas (taco sized)
toppings like salsa, sour cream, guacamole, etc

Instructions

Combine spices and salt in a small bowl. Rub most of it it on the chicken breast but reserve ¼ of it for the veggies.
Preheat skillet to medium heat and add half of the oil. Cook your chicken for about 5-7 minutes on each side, or until the internal temp reaches 165 degrees. Remove chicken to a plate when cooked.
While chicken is cooking, peel onions and seed and core peppers. Cut into thin strips. After the chicken is removed from the pan, add the remaining oil and veggies to skillet. Sprinkle with reserved seasoning. Saute for about 10 minutes until they start to wilt and carmelize.
While the vegetables cook, slice the chicken into thin strips then add them to the vegetables until all is well cooked. Mix well.
Heat tortillas and fill them with the chicken mixture. Serve with your favorite toppings.

Notes

Note: Nutrition information is for tacos without any toppings added.

Nutrition