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Fajita Tacos

Prep Time40 mins
Cook Time45 mins
Total Time1 hr 25 mins
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!