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.

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!

Chicken Fajita Tacos (Better Than Whataburger!)

Print Recipe

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.

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

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

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!
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.
Add the chopped bell peppers and onion to the same pan. Sauté for 5 minutes over medium heat. Season with salt and pepper.
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.
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.
Enjoy!

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