Fajita Tacos
Fajita tacos are a delicious combination of both fajitas and tacos!
Prep Time40 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 25 minutes mins
Course: Main Course
Cuisine: Mexican
Keyword: Fajita Tacos
Servings: 4
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
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.
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