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Home » Main Dish » Beef » Fajita Tacos
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Fajita Tacos

By Rachael | Updated on November 15, 2018

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Fajita Tacos

 

I may be a little redundant with this name, but these weren’t fajitas, and they weren’t tacos. They were both. And they were seriously yummy. I used leftover chicken, onions, and green peppers from fajitas, and combined them with some black beans, Mexi-rice and corn, and cheese, and all my favorite taco toppings to make a fast and easy lunch. I prepared these on a pancake griddle using corn tortillas.

 

Fajita Tacos

Fajita tacos are a delicious combination of both fajitas and tacos!
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Course: Main Course
Cuisine: Mexican
Keyword: Fajita Tacos
Prep Time: 40 minutes
Cook Time: 45 minutes
Total Time: 1 hour 25 minutes
Servings: 4

Ingredients

Chicken Marinade

  • 1/4 cup fresh lime juice
  • 1/3 cup water
  • 2 Tbsp olive oil
  • 1 large garlic clove pressed
  • 3 tsp vinegar
  • 2 tsp soy sauce
  • 1/2 tsp liquid smoke
  • 1 tsp salt
  • 1/2 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1/4 tsp ground black pepper
  • Dash onion powder
  • 2 large boneless skinless chicken breasts (or 4 small)

Onion and Pepper Marinade

  • 2 medium green bell peppers sliced
  • 1 large Spanish onion sliced
  • 1 Tbsp vegetable oil
  • 1 tsp soy sauce
  • 2 Tbsp water
  • 1/2 tsp. lime juice
  • salt and pepper to taste
  • Cheese

Black Beans

  • 1 8 ounce can black beans
  • 1/3 teaspoon sugar
  • 1 teaspoon ground cumin
  • 1/3 teaspoon chili powder
  • 1/3 teaspoon garlic powder

Rice

  • 1 cup uncooked Long-Grain White Rice
  • 2 cups liquid Chicken Broth or Water
  • 3 tbsp Vegetable Oil
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 2 cups Whole Kernel Corn

Taco Toppings

  • Avocado
  • Pico de Gallo
  • Sour Cream
  • Cabbage

Instructions

Chicken

  • Whisk together all marinade ingredients.
  • Place your chicken in a large Ziploc bag and pour marinade over the top. Refrigerate for at least 3-4 hours.
  • Cook chicken on grill, slice thin

Onions and Peppers

  • Preheat a skillet over medium/high heat.
  • Saute onion and pepper slices oil for 5 minutes.
  • Combine soy sauce, water and lime juice and pour it on the peppers and onions.
  • Add salt and pepper and saute until tender.

Beans

  • Place ingredients in saucepan and mix thoroughly
  • Simmer for 20-25 minutes

Rice

  • Rinse rice, and saute in sauce pan with oil
  • Add water or chicken broth to pan
  • Stir in seasonings
  • Bring to boil
  • Reduce to simmer, cover, and cook 18-25 minutes
  • Fluff with fork
  • Stir in corn

Tacos

  • Heat corn tortillas on a griddle
  • Assemble tacos
  • Heat through
  • Top tacos and enjoy!

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

Tried this recipe?Mention @ezpzmealz or tag #ezpzmealz!
Want to use this recipe in a meal plan?Try PrePear, my FREE Meal Planning App that allows you to save your recipes, plan meals, shop for groceries, and cook simply in one place. Join Here!
 

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Related categories:
Beef Chicken Main Dishfajita griddle tacos tacos

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