Chicken Fajita Tacos Recipes

Steps:

• In a large, nonstick skillet, heat the olive oil over medium heat.
• Toss in the onions, bell peppers, salt, chili powder, cumin, and black pepper, and sauté until the onions and peppers have softened.
• Add in the shredded chicken and toss until everything in the pan is evenly coated and warmed through.
• Pour the chicken mixture into a large serving bowl .
• Toast the tortillas in the seasoned pan, about 3 minutes per side.
• Divide the mixture evenly between tortillas, top with a drizzle of sour cream, and serve.
• Enjoy!

Steps:

• In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.

Steps:

• Heat oven to 300°F.
• Bring Taco Seasoning Mix and water to boil in large skillet. Add Lemon-Herb Roasted Chicken, onions and peppers; stir. Cover; simmer on medium-low heat 10 min., stirring occasionally and uncovering after 5 min.
• Meanwhile, heat Taco Shells as directed on package.
• Fill taco shells with chicken mixture; top with cheese, lettuce, cilantro and Taco Sauce.

Steps:

• Melt butter in large fry pan.
• Slice the onion and cut into 4 quarters, separate and place in pan with butter.
• Cut your peppers about the same size as the onions and add to the pan. Stir in the 2 teaspoon taco season and 1/4 cup chicken broth or water.
• Simmer on low covered until onions and peppers start to soften. Stir when needed.
• Shredded meat from 1/2 of the rotisserie chicken, 1 breast, 1 leg and 1 thigh meat and add to the onions and peppers. Add remaining 1/2 cup chicken broth or water, and 1/4 cup tones taco season. Stirring mixture and cook uncovered on medium until the sauce thickens.
• Serve on soft shelled tacos with sour cream, salsa and cheese.
• Use your leftovers from this on a nice bed of lettuce for a Fajitas salad.
• Warm up the chicken meat, serve over cold lettuce with cheese and thousand island dressing. YUMMY.

Steps:

• Combine all of the spice ingredients in a small bowl.
• Cook and stir chicken in hot oil in a large nonstick skillet 5 minutes on medium-high heat. Add spice mix, water, green pepper, and onion; cook and stir on medium heat 5 minutes or until chicken is cooked through and the vegetables are tender. Add cooked rice and mix.
• Place tortillas on microwavable plate. Cover with plastic wrap. Microwave on high 1 minute.
• Spoon chicken/rice mixture onto each tortilla. Roll up tortillas.