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!
Print
Pin
Rate
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!
Leave a Reply