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

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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.

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