Looking for some mid week dinner inspo? Sara's easy weeknight chicken fajita tacos have arrived. This is one of my go-to dinner recipes on rotation. It's made on a sheet pan, and the toppings can easily be bought if your low on time (or just not in the mood!!) I do highly recommend toasting the tortilla over an open fire though. It's the tiniest extra step that brings the whole taco experience together.
What ingredients do I need to make Sara's easy weeknight chicken fajita tacos?
- Spice rub- this is where the secret lies. If you have a moment to whip up this homemade spice rub, PLEASE DO! It's that good. My little weapon is the Trader Joe's chili lime seasoning, which is so delicious. If you don't have it, you can use chili powder instead, so you don't need to run to TJ's tomorrow. Unless you want to.....I'm not stopping you from the alluring trip to Trader Joe's. This spice rub includes: Trader Joe's Chili lime seasoning, paprika, salt, garlic powder, cumin and coriander.
- Boneless chicken breasts- You can also use boneless chicken thighs!
- Assorted colored peppers
- Red onion
- Corn or flour tortillas
- Optional toppings like guacamole or pico de gallo.
How to make this recipe:
Slice up the peppers, red onion, and chicken into nice thin strips and toss them on a parchment lined baking sheet.
Drizzle the chicken and peppers with olive oil. Sprinkle the seasoning mix over everything and toss to coat.
Roast on 425 F for 25-30 minutes. While the fajitas are baking, toast the tortillas and prepare any toppings your making. Remove the fajitas from the oven and serve in a toasted tortilla with the toppings of your choice.
Storing and reheating
The fajitas are best when enjoyed immediately. To store, place in a container in the refrigerator for up to 4 days. Reheat in the oven on 350 F, until warmed through.
More serving ideas for your chicken fajita tacos
Aside from the gucamole and Pico de gallo mentioned above, you can also try:
- sliced avocado
- Cilantro
- Black beans
- Corn
- Non-dairy sour cream
- Limes
How to toast your tortillas for Sara's easy weeknight chicken fajita tacos?
Is it weird how passionate I am about toasting your tortillas? They are literally not the same product without it. I place my tortilla over my gas burner for a few seconds and then flip when it starts to get toasty. The smell is unreal and it's literally the only way to eat packaged tortillas. Okay, thank you, bye.
Want more great dinner recipes?
Check out these favorites!
One pan rotisserie chicken fried rice
Better than takeout Mongolian Beef
Chicken Fajita Rice Bowls
Ingredients
Spice rub
- 2 teaspoon Trader joe's chili lime seasoning or plain chili powder
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon ground coriander
Fajitas
- 4 whole boneless chicken breasts
- 3 whole peppers, assorted colors
- ¼ of a red onion
- 2 tablespoon olive oil
For serving
- toasted corn or flour tortillas
- guacamole
- 1 lime, sliced into wedges
Instructions
Spice rub
- Combine the spice rub ingredients in a bowl. Set aside.
Fajitas
- Preheat oven to 425 F
- Slice up the chicken strips, red onion, and peppers. Place them onto a baking sheet lined with parchment paper. Drizzle oil over the pan and sprinkle on the seasoning blend. Toss well to coat all the pieces.
- Roast for 25-30 minutes.
- While the fajitas are baking, toast the tortillas and prepare any toppings your making. Remove the fajitas from the oven and serve in a toasted tortilla with the toppings of your choice.
[…] Chicken Fajita Rice Bowls […]