Looking for a fresh new recipe to mix up your Taco Tuesday routine? Consider your search over because these veggie-packed Chicken Fajita Tacos are the mouthwateringly delicious, easy, and nutritious recipe you’ve been craving. Made with just 10 basic ingredients (plus a few pantry staples) in well under an hour, this fajita tacos recipe deserves a permanent spot on your weeknight dinner rotation.

Looking for another taco recipe? Check out my favorite Baja Shrimp Tacos!

Overhead shot of 3 assembled chicken fajita tacos on a white plate with lime wedges scattered around.

Why You’ll Love This Recipe

If you’ve been missing the discontinued Whataburger chicken fajita taco, good news — you can easily make your own healthier, arguably tastier, and less expensive version at home!

As much as I love the bright, juicy flavors of a platter of fajitas, I’m not a huge fan of the fact that when I take a bite, I almost always pull out a whole bell pepper or chicken strip from the tortilla. My engineer’s thinking cap has been activated for years, but I’ve finally cracked the code.

My simple tacos de fajita recipe has an easy solution to the messy eating problem: the chicken and veggies here are chopped into small pieces, so you get a little of everything in each bite. It’s brilliantly simple, but does the magic trick!

This chicken fajita taco recipe isn’t just delicious and easy to eat, though. It’s also:

  • Quick & Easy – If you prep your veggies while the chicken is marinating, you should be able to get this winner, winner, chicken dinner on the table in 40 minutes or less. 
  • Wholesome & Nutritious – These fajita tacos are packed with lean protein and tons of colorful veggies and fresh herbs, so you can feel good about feeding them to your family.
  • Meal-Prep Friendly – While they’re speedy enough to whip up on a busy weeknight, these fajita chicken tacos are also perfectly suited for making several days ahead of time. When dinner rolls around, all you have to do is heat and assemble!
  • Crowd-Pleasing & Customizable – Whether you want to swap out the chicken for another protein, make them vegetarian or vegan, or need to make them gluten-free, I’ve got an easy tweak for you. Read on below for tons of ideas!
Closeup 45 degree angle shot of plated chicken fajita tacos with fresh lime wedges.

Ingredients & Substitutions

As promised, you don’t need a giant list of ingredients to make this easy taco fajita recipe. Here’s what to grab:

  • Boneless Skinless Chicken Breasts – Lean white-meat chicken is generally my preference, but you’re welcome to swap in boneless skinless chicken thighs if you prefer dark meat.
  • Bell Peppers – Feel free to use any color of bell pepper (or any combination!) you like. I tend to reach for a multi-colored 3-pack for the prettiest plate.
  • Yellow Onion – I prefer sweet yellow onions for cooking, but white or red onions will also work. You can also feel free to use shallots if that’s what you have on hand.
  • Lime – Whenever possible, always opt for fresh citrus juice — it just tastes so much better than bottled! To get the most juice from your fruit, give it a firm roll on the countertop for 10-15 seconds before cutting it open.
  • Fresh Cilantro – Mmmmm, fresh, herbaceous cilantro. If you’re not a fan, feel free to omit it entirely, or swap in a substitute like lemony fresh parsley instead.
  • Garlic Powder – For a slightly sweet, mild allium flavor without the bite. You’re also welcome to use 1-2 cloves of minced fresh garlic, or about a teaspoon of jarred minced garlic instead.
  • Chili Powder – Contrary to what you might think, chili powder is typically a spice blend made with cumin and several varieties of ground chiles. You’re welcome to swap in taco seasoning (but cut back on the added salt if you do), or you can use an alternate ground chili like sweet or smoked paprika, ground anchos, or even fiery cayenne if you like some extra kick.
  • Dried Oregano – If possible, try using Mexican oregano for the most traditional fajita flavor.
  • Cumin – For warmth and depth.
  • Olive Oil, Salt, & Black Pepper – These pantry staples are used to cook and season the other elements. Feel free to swap in the cooking oil of your choice. Also, try and use freshly cracked black pepper for the best, most intense flavor.

To Serve

If you’re craving a chicken fajita taco Whataburger-style, you’ll also want to grab:

  • Street Taco-Sized Tortillas – I generally reach for soft flour tortillas, but you’re welcome to use corn tortillas if you prefer!
  • Toppings of Choice – In our house, we tend to go for sour cream, salsa, cilantro, fresh lime juice, cheddar cheese, and hot sauce. Other tasty options include pickled red onions, fresh or pickled jalapeño slices, and/or creamy guacamole or avocado slices.
Ingredients needed to make Whataburger copycat chicken fajita tacos measured out into white bowls on a white table.

Equipment

This chicken fajita taco recipe requires just basic kitchen tools. Here’s what to grab:

  • Mixing Bowl – Opt for metal or glass if possible to prevent any bacteria from the chicken getting lodged in more porous plastic alternatives.
  • Chef’s Knife & Cutting Board
  • Measuring Spoons
  • Seasoned Cast Iron Skillet (or Non-Stick Skillet) – I prefer using cast iron here for even heat distribution and delectable fond creation. (Fond is a fancy culinary term for the crispy brown bits at the bottom of the pan.) If you don’t have a cast iron skillet, you can use a regular non-stick pan. Just note that the resulting fajita taco filling might end up a little extra watery if you do. Feel free to simmer off any excess moisture to taste!
  • Tongs
  • Tortilla Warmer – Optional, but great for microwaving a family-sized batch of tortillas at once and keeping them warm throughout dinner.

How To Make Chicken Fajita Tacos

My chicken fajita tacos recipe comes together with just a few simple steps:

Step 1: Marinate the chicken by thoroughly tossing it with 2 tablespoons of olive oil, plus the lime juice, fresh cilantro, garlic powder, chili powder, oregano, cumin, salt, and black pepper in a mixing bowl.  Cover and place the bowl in the refrigerator for at least 15 minutes to marinate. PRO TIP: You can chop the veggies during this time to get dinner on the table faster!

Step 2: Cook the chicken in a skillet over medium heat, using the remaining olive oil. Once the oil is hot, add in the marinated chicken cubes in an even layer. Cook on one side for 2-3 minutes, flip, and then cook for another 2-3 minutes. Remove the chicken from the pan. PRO TIP: I like to leave the chicken undisturbed on both sides to get a nice sear and crisp.

Step 3: Cook veggies. Add the chopped veggies to the same pan (no need to wash it first) & sauté for 5 minutes over medium heat.  Season with salt and pepper.

Step 4: Finish fajita filling. Add the cooked chicken back into the pan. Cover, reduce the heat to low, and cook the chicken and vegetables for another 5 minutes to allow all the flavors to combine.

Mixing the chicken and veggies together to make chicken fajita taco filling.

Step 5: Serve & Enjoy! Scoop the filling into warmed tortillas and add your favorite taco toppings. I recommend salsa, sour cream, cheddar cheese, and an extra squeeze of lime juice. YUM.

Optional Variations & Dietary Adaptations

As much as I love these chicken and veggie fajita tacos just the way the recipe is written, there is ALWAYS room for you to make any adjustments you need. Here are just a few variations to consider:

  • Gluten-Free – Make yourself a chicken fajita bowl by layering the topping over some rice and beans. Top with your favorite taco fixin’s for a celiac-friendly meal!
  • Grain-Free – If grains are totally off the table, consider making a chicken fajita salad instead. Toss the fajita filling with chopped green cabbage or romaine, a creamy chipotle ranch dressing, black beans, shredded cheese, and grain-free tortilla strips for a salad worth writing home about.
  • Extra Cheesy – If you go weak in the knees for cheese, consider making some simple chicken fajita quesadillas. Place your tortillas on a parchment-lined baking sheet, top with shredded cheddar cheese, and bake in the toaster oven until nice and melty. Add a scoop of fajita filling to each tortilla, fold them in half, and dig in!
  • Extra Spicy – If you love tongue-tingling heat, consider swapping in cayenne pepper for the chili powder and adding a chopped jalapeño or serrano pepper to the veggie mix!
  • Portable – If you need a filling meal on the go, make yourself a giant chicken fajita wrap using a burrito-sized tortilla. Add all your favorite fixin’s, bulk it up with extra veggies, rice, and/or beans, then wrap into a tidy package and roll in tinfoil for a delectable packed lunch.
  • Swap Your Protein – Opt for beef fajita tacos by swapping in skirt steak. You can also use boneless pork chops, peeled and deveined shrimp, or even pressed firm tofu.
Overhead hero shot of a serving plate with 3 chicken fajita tacos next to a bowl of chicken fajita taco filling and a stack of flour tortillas.

Expert Tips

  • This recipe calls for bite-sized chicken & veggie chunks rather than the typical fajita strips, but you can cut everything into strips if you prefer! Just keep an eye on the meat as it cooks and make sure it hits an internal temp of 165F for food safety.
  • Feel free to lighten things up by using plain Greek yogurt in place of sour cream. Not only is it lighter in overall fat and calories (even if you use full-fat yogurt), but also has the added benefit of providing extra protein.
  • Plan ahead. If possible, letting the chicken marinate for 12-24 hours will result in better flavor. Just make sure you don’t over-marinate it — the chicken will start to get mushy after about 48 hours in the acidic marinade.
  • Try heating up your tortillas on a gas stove burner (or on the outside grill) to get some nice char marks. Alternatively, feel free to warm them in the microwave.

Serving Suggestions

These chicken fajita tacos are perfect for any occasion, including casual weeknight dinners, festive Cinco de Mayo gatherings, or game-day parties. I like to serve them up with a variety of toppings and sides to make them even more enticing for your guests.

  • Toppings to try: Guacamole, sour cream, shredded lettuce, salsa, diced tomatoes, sliced jalapeños, fresh cilantro, lime wedges, and hot sauce.
  • Sides for pairing: Spanish rice, black beans, corn on the cob, grilled vegetables, or a simple green salad.
  • Don’t forget the drinks: A margarita, Mexican beer, or a refreshing glass of agua fresca is the ideal libation to serve alongside your tasty tacos.

You’re also welcome to use rice and beans as your base for a burrito bowl, tortilla chips for nachos, or even keep things low-carb with a salad.

Closeup shot of better than Whataburger fajita chicken tacos with charred tortillas, creamy sour cream, melty cheese, and fresh cilantro.

FAQS

How to store chicken fajita tacos?

Store the chicken fajita filling in a clean, airtight container in the fridge for up to 5 days. Keep it separate from the toppings and tortillas to prevent anything from getting soggy or mushy.

If you’d like, you can also freeze the filling for up to 3 months. I suggest placing it in a freezer-safe zip-top bag, flattening it as much as possible, and removing as much air as possible. Make sure to label and date it, then freeze it flat. Once frozen, you can store it upright like a book on a shelf.

How to reheat?

If you’ve frozen the filling, allow it to defrost overnight in the fridge. You can then reheat it on the stovetop in a skillet (adding a splash of water or chicken broth if needed) or in the microwave. Make sure it reaches 165F before serving for proper food safety.

Can I use taco seasoning to make chicken fajitas tacos?

Sure! Feel free to simplify the recipe by swapping in taco seasoning for the herbs, spices, and salt listed.

What’s the difference between a fajita and a taco?

Ah, the age-old question of the difference between a fajita and a taco! It’s a great question, and one that I’d be happy to answer. So, to start, both fajitas and tacos are delicious Mexican dishes that are enjoyed all around the world. However, there are a few differences between the two.

First off, let’s talk ingredients. Tacos are usually made with a small, soft or hard corn or flour tortilla, which is filled with a variety of ingredients like meat (such as beef, chicken, or pork), cheese, lettuce, tomatoes, and salsa. On the other hand, fajitas are typically made with marinated strips of meat (often beef or chicken) and sautéed onions and peppers, which are then wrapped in a slightly larger  warm flour tortilla.

Another key difference is the way they are served. Tacos are often served in groups, so you can mix and match different fillings, while fajitas are usually served as a single, large dish to share. Additionally, fajitas are often served sizzling hot on a cast iron skillet, while tacos are typically served in a basket or on a plate.

Finally, there’s the matter of assembly. When you order fajitas, you’ll usually receive all the ingredients separately, so you can assemble them yourself. Tacos, on the other hand, are often already assembled when they’re served. Today, we’ve combined the best of both worlds in these fantastic fajita tacos!

Related Recipes

Still hungry? Don’t worry — there’s plenty more to eat. Check out some of my other favorite recipes below!

More Mexican Inspired Recipes

More Easy Dinners

Connect With Me!

If you make this chicken fajita taco recipe or any of my other recipes, I would absolutely love to know! Tag me @wellnessbykay on Instagram so I can see and share your recreations.

45 degree angle shot of plated chicken fajita tacos with a bowl of chicken and fajita veggies in the background.

Love this recipe? Leave a comment and a rating! I love to see and it helps me continue to develop delicious recipes for this blog.

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Chicken Fajita Tacos (Better Than Whataburger!)

  • Author: Kayla Berman
  • Prep Time: 25 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 45 minutes
  • Yield: 5 Servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican

Description

Looking for a fresh new recipe to mix up your Taco Tuesday routine? Consider your search over because these veggie-packed Chicken Fajita Tacos are the mouthwateringly delicious, easy, and nutritious recipe you’ve been craving. Made with just 10 basic ingredients (plus a few pantry staples) in well under an hour, this fajita tacos recipe deserves a permanent spot on your weeknight dinner rotation.


Ingredients

Scale
  • 1.5 lb boneless skinless chicken breasts, chopped into small pieces
  • 3 bell peppers, chopped
  • 1 yellow onion, chopped
  • 3 tbsp olive oil, separated
  • 1 lime, juiced
  • 1 tbsp chopped fresh cilantro
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp chili powder
  • 1 tsp dried oreganao
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Tortillas (Street taco sized)
  • Toppings: Sour cream, salsa, cilantro, fresh lime juice, cheddar cheese, etc.

Instructions

  1. Add the cubed chicken, olive oil (2 tbsp), lime juice, fresh cilantro, garlic powder, chili powder, oregano, cumin, salt, and black pepper to a mixing bowl.  Combine thoroughly, making sure that each piece of chicken is evenly coated.  Cover and place the bowl in the refrigerator for at least 15 minutes to marinate.  You can chop the veggies during this time!
  2. Add the remaining 1 tbsp olive oil to a large pan or skillet on the stove over medium heat.  Once hot, add in the marinated chicken cubes and spread out evenly. Cook on one side for 2-3 minutes, flip, and then cook for another 2-3 minutes.  I like to leave the chicken undisturbed on both sides to get a nice sear and crisp. Remove the chicken from the pan.
  3. Add the chopped bell peppers and onion to the same pan.  Sauté for 5 minutes over medium heat.  Season with salt and pepper.
  4. Add the cooked chicken back into the pan.  Combine all ingredients.  Cover, reduce the heat to low, and cook the chicken and vegetables for another 5 minutes to allow all the flavors to combine.
  5. Serve the fajita filling in tortillas and add your favorite taco toppings! I recommend salsa, sour cream, cheddar cheese, and an extra squeeze of lime juice.
  6. Enjoy!

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