Lunch / Dinner
Chicken Fajita Tacos
These Chicken Fajita Tacos feature a zesty marinade, while the red onion and bell peppers add flavor and nutrition. A sprinkling of salty cheese and creamy avocado finishes these beauties just right.
Test Kitchen Tip
If you want, marinate the chicken for up to 3 hours. Longer than that and the acid in the marinade will squeeze out the moisture, making the chicken tough.
Combine zest, lime juice, 2 Tbsp. oil, cilantro, adobo sauce, garlic, chipotle, cumin, coriander, oregano, and salt in a shallow dish for the marinade. Add chicken, cover, and refrigerate, tossing occasionally, 30 minutes.
Heat remaining 2 Tbsp. oil in a skillet over medium-high until shimmering. Add bell peppers and onion and cook, stirring, until softened, 4–5 minutes; transfer to a plate and tent with foil.
Add chicken and marinade to same skillet. Cook over medium-high heat until chicken is cooked through and marinade is reduced, 5–6 minutes.
Divide chicken among tortillas and top with bell peppers, onion, avocado, and Cotija.
For added heat and flavor in the marinade, use the adobo sauce as well as a chipotle chile.
So the chicken absorbs more of the marinade, and cooks quickly, cut the breasts into thin strips.
To quickly and easily crumble the Cotija, firmly pull the tines of a fork across the block of cheese.
% Daily Value*
Total Fat 38g 58%
Saturated Fat 11g 55%
Cholesterol 103mg 34%
Sodium 1690mg 70%
Carbs 49g 16%
Fiber 9g 36%
*Percent Daily Values are based on a 2,000 calorie diet.