These chicken fajita tacos combine pre-cooked grilled chicken with caramelized peppers and onions in a savory seasoned blend, assembled with cheese and your favorite toppings for a satisfying meal that comes together in under 20 minutes.
Delivery in as fast as one hour.*
Prices vary by store
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Add oil to a large skillet over medium-high heat.
Place the pre-cooked chicken fillets in the hot skillet to heat through.
Cook the chicken for a few minutes on each side until warmed and slightly browned, then remove from the skillet and set aside.
In the same skillet, add the sliced onions and bell peppers.
Season the vegetables generously with chicken fajita seasoning, salt, and pepper.
Sauté the vegetables, tossing frequently, until they are tender-crisp.
While the vegetables cook, slice the warmed chicken into strips.
Add the sliced chicken back to the skillet with the vegetables and toss everything together to combine.
Warm the flour tortillas.
Assemble the tacos by filling each tortilla with the chicken and vegetable mixture.
Top with shredded cheese, sour cream, a squeeze of fresh lime juice, sliced avocado, and salsa.
Store cooked peppers and onions in an airtight container for up to 3 days; reheat gently in a skillet over medium heat. Assemble tacos fresh to order for best texture.
Yes. Cut raw chicken breast into strips and cook in the oil over medium-high heat for 6-8 minutes until golden and cooked through before adding peppers and onions.
Warm tortillas separately in a dry skillet or over an open flame for 30 seconds per side just before serving, and serve fillings warm but not dripping with liquid.
Yes. Slice vegetables up to 24 hours in advance and store in an airtight container in the fridge. Sauté them fresh when ready to assemble tacos.
Monterey Jack, Oaxaca, or Mexican blend cheese work well and complement fajita flavors. Cotija adds a tangy crumbled alternative.
Cook until they have light caramel edges and are tender-crisp, about 5-7 minutes. They should still have some texture, not be mushy.
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