Gluten Free Chicken Fajitas is a great meal to feed a lot of people. Perfect for entertaining! People can pick and choose what they would like to add and be in control of their own plate. Also the colors of this meal are gorgeous.
What ingredients are in Chicken Fajitas?
- chicken breasts
- red and green bell pepper
- onion
- corn tortillas
- shredded cheese. I like to use a Mexican blend or crumbled queso fresco.
- spices
Simple Guacamole Ingredients
- avocado
- onion
- lime
- cilantro
- Cavender’s seasoning. A greek seasoning that is my absolute favorite all purpose seasoning. I love it especially on avocado and it is my secret ingredient to my guacamole.
How to make Chicken Fajitas?
- Start by chopping the red bell pepper, green bell pepper, and onion into thin slices.
- Add 1 tbsp of olive oil to a medium heat pan. Once oil is warm add onion and peppers and start to cook down for 15 minutes minimum until nice and caramelized. Stir often and try to not let the veggies burn or they can become bitter.
- While veggies are cooking down, make the simple guacamole. Mash one large avocado with half a lime’s juice and season with salt and pepper to taste. Instead or salt and peer I normally use Cavender’s, my favorite greek seasoned salt. Set aside in the refrigerator until serving.
- Once veggies are cooked down, set aside on a plate. In a small bowl combine seasoning blend.
- Dice raw chicken into uniform bite size pieces. Pour seasoning blend over chicken and combine until all pieces are well seasoned.
- Now add another teaspoon of olive oil to pan over medium heat. Add chicken, stir often, and cook until meat runs clear and internal temperature reaches 165 °F
- Warm corn tortillas in small pan or griddle. 30 seconds- 1 minutes on each side. If adding the optional shredded cheese, place on tortilla to melt.
- Time to assemble the tacos. First tortilla, add a scoop of chicken, a scoop of veggies, and top with guacamole. Repeat until you have made 12 tacos and used up the ingredients. Enjoy!
Optional Toppings
- Guacamole
- sour cream or greek yogurt
- hot sauce (Valentina, Cholula, etc.)
- Pico de Gallo. Try my Pickled Jalapeno Pico de Gallo Salsa
How to store the food?
You can store the meat and fajitas for up to 4 days in an airtight container in the refrigerator. The tortillas can be stored in a ziplock bag for up to 2 weeks.
What to serve with Chicken Fajitas?
Serve with rice and/or beans
Skip the tortilla and serve as a salad on top of a bed of lettuce with fresh cucumbers and tomatoes. Add your favorite dressing and voila **chef’s kiss**
More La Disco Nap Chicken Recipes
Italian Mushroom Chicken Marsala
Venezuelan Reina Pepiada Arepa
Did you make this recipe?
If you make it, please leave a comment below with your thoughts. Don’t forget to share your version with a picture on Instagram and tag @ladisconap #ladisconap It means the world to me.
Chicken Fajitas
Equipment
- 13 inch cooking pan
- smaller cooking pan
Ingredients
- 1 tbsp olive oil
- 4 chicken breasts
- 1 red bell pepper
- 1 green bell pepper
- 1 onion
- 12 corn tortillas
- ½ cup shredded cheese optional
Simple Guacamole
- 1 avocado
- 1 lime
- ⅓ tsp cavender's seasoning or salt and pepper
Seasoning blend
- 1 tsp chili powder
- ½ tsp cumin
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp dried oregano
- ½ tsp salt
- ½ ground pepper
Instructions
- Start by chopping the red bell pepper, green bell pepper, and onion into thin slices.
- Add 1 tbsp of olive oil to a medium heat pan. Once oil is warm add onion and peppers and start to cook down for 15 minutes minimum until nice and caramelized. Stir often and try to not let the veggies burn or they can become bitter.
- While veggies are cooking down, make the simple guacamole. Mash one large avocado with half a lime's juice and season with salt and pepper to taste. Instead or salt and peer I normally use Cavender's, my favorite greek seasoned salt. Set aside in the refrigerator until serving.
- Once veggies are cooked down, set aside on a plate. In a small bowl combine seasoning blend.
- Dice raw chicken into uniform bite size pieces. Pour seasoning blend over chicken and combine until all pieces are well seasoned.
- Add another teaspoon of olive oil to pan over medium heat. Add chicken, stir often, and cook until meat runs clear and internal temperature reaches 165 °F
- Warm corn tortillas in small pan or griddle. 30 seconds- 1 minutes on each side. If adding the optional shredded cheese, place on tortilla to melt.
- Time to assemble the tacos. First tortilla, add a scoop of chicken, a scoop of veggies, and top with guacamole. Repeat until you have made 12 tacos and used up the ingredients. Enjoy!
