These veggie loaded chicken fajita tacos are so easy to make and packed in flavor! I’m always looking for ways to make my favorite meals at home and find ways to balance them. This recipe is ready in under 30 minutes and makes for the best week night meal or can easily be doubled or tripled for a large crowd! Either way you do it, you can’t go wrong!
These chicken fajita tacos are perfect year-round and are great for a dinner party or for a busy weeknight!
If you love this recipe, you will also love my easy ground beef street tacos, my sheet pan chicken tacos, and my blackened chicken with mango salsa bowls
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Ingredients
- Mushrooms, Finely Chopped
- Zucchini, Finely Chopped
- Sweet Peppers, Finely Chopped
- Chicken Breast, Sliced
- Fajita Seasoning
- Avocado Oil
Serve with:
- Roma Tomatoes, Chopped
- Avocado, Chopped
- Low Fat Shredded Mexican Cheese
- Unsweetened Plain Greek Yogurt
- Hot Sauce
- Corn, Whole Wheat, or Almond Flour Tortillas
See recipe card for quantities.
Instructions
- Prepare your vegetables and chicken according to the descriptions above (chop and slice).
- Add avocado oil to a large pan on medium high heat, followed by your chopped mushrooms, zucchini and peppers. Then add in half of your taco or fajita seasoning. Stir until your seasonings are evenly distributed and then cook for 5-6 minutes or until your vegetables are soft and have shrunken in size. Then remove them from the pan onto a plate and set aside.
- Add some more avocado oil and then add in your sliced chicken breast followed by the remainder of your taco or fajita seasonings. Stir until the seasonings are well distributed. Cook your chicken for 7-10 minutes (stirring occasionally) or until your chicken is no longer pink and has reached an internal temperature of 165F.
- Lower your heat and then add in your cooked vegetables. Stir until combined. Then remove from heat.
- Heat your tortillas and then assemble your taco with your favorite toppings! Enjoy!
Hint: Use the same pan for cooking your chicken and vegetables to save on the clean-up.
Substitutions
- Gluten Free- use corn tortillas or almond flour tortillas and a gluten free fajita seasoning to ensure this dish is gluten-free!
- Vegetarian – switch out the chicken for tofu to make this recipe vegetarian!
- Dairy-Free– skip the suggested yogurt side to ensure this recipe is dairy-free!
Variations
- Spicy – add chili pepper flakes or use a super spicy fajita seasoning mix + very spicy hot sauce to make a very spicy version of this dish!
This recipe is already toddler and kid-friendly on its own.
Equipment
All you need to make these chicken fajita tacos are:
- A Large Pan: I have this Caraway Ceramic Pan which I love, if you’re in the market for one.
- Vegetable Chopper: Optional, but highly suggested!
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
Store the chicken and veggies in airtight container for 3-4 days in the fridge separate from tortillas.
Reheat in the microwave or in a skillet over medium heat. Add some olive oil to skillet to reheat and crisp the vegetables and chicken!
Fajitas can be stored in the freezer in an airtight container for up to 3 months.
Dinner
Looking for other easy dinner recipes like this? Try these:
Jump to: Recipe
Chicken Fajita Tacos
Equipment
- 1 Knife and Cutting Board
- 1 Medium bowl
- 1 Large Pan
- 1 Veggie Chopper Optional
Ingredients
- 1 Package 8 Oz Baby Bella Mushrooms finely chopped
- 1 Medium Zucchini finely chopped
- 8 Mini sweet peppers finely chopped
- 1-1.5 lbs chicken breast sliced
- 1 packet of mild taco or fajita seasoning divided
- Avocado oil drizzled
What I like to serve mine with:
- 2 roma tomatoes chopped
- ½-1 avocado chopped
- ¼ Cup mexican blend cheese
- ¼ Cup Unsweetened Greek Yogurt optional
- Hot sauce optional
- Your choice of tortillas corn, whole wheat or almond flour
Instructions
- Prepare your vegetables and chicken according to the descriptions above (chop and slice).
- Add avocado oil to a large pan on medium high heat, followed by your chopped mushrooms, zucchini and peppers. Then add in half of your taco or fajita seasoning. Stir until your seasonings are evenly distributed and then cook for 5-6 minutes or until your vegetables are soft and have shrunken in size. Then remove them from the pan onto a plate and set aside.
- Add some more avocado oil and then add in your sliced chicken breast followed by the remainder of your taco or fajita seasonings. Stir until the seasonings are well distributed. Cook your chicken for 7-10 minutes (stirring occasionally) or until your chicken is no longer pink and has reached an internal temperature of 165F.
- Lower your heat and then add in your cooked vegetables. Stir until combined. Then remove from heat.
- Heat your tortillas and then assemble your taco with your favorite toppings! Enjoy!
Notes
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
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