Spicy Chicken Fajita Tacos with Smoky Red Pepper Crema

These chicken fajita tacos are bursting with flavor and come together in a flash. Tender dark meat chicken is seasoned with a fajita spice blend and cooked with strips of green pepper and onion until perfectly charred. A squeeze of lime adds a bright, tangy finish.

Pile the filling into warm flour tortillas and top with a spicy guacamole (adjust the heat to your liking) and a drizzle of smoky red pepper crema. Add a dash of hot sauce for an extra kick. Ready in just 20 minutes, these tacos are perfect for a quick weeknight dinner.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, core and thinly slice the green pepper into strips. Halve, peel and thinly slice the onion. Quarter the lime. In a small bowl, combine the guacamole, juice from one lime wedge (two wedges for 4 servings) and a dash of hot sauce (save the rest for serving). Season with salt and pepper.
2. Open the package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken, green pepper, onion and fajita spice blend; season with salt and pepper. Cook, stirring, until the veggies are slightly softened and the chicken is browned and cooked through, 4-6 minutes. Stir in a squeeze of lime juice (a big squeeze for 4 servings) and remove from heat.
3. Meanwhile, wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Alternatively, toast the tortillas in a dry skillet for a bit of crunch.
4. Divide the tortillas between plates. Fill with the chicken and veggie mixture. Top with the spicy guacamole and a drizzle of smoky red pepper crema. Serve with remaining hot sauce and lime wedges on the side.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, you can substitute diced chicken breast. Keep in mind that dark meat stays juicier, but chicken breast will work. Cook until no longer pink and internal temperature reaches 165°F.

How can I make the guacamole less spicy?

Simply reduce or omit the hot sauce added to the guacamole. You can also serve the hot sauce on the side so everyone can adjust to their preference.

Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas are a great gluten-free option. Warm them in a dry skillet or microwave wrapped in damp paper towels.