These Easy Marinated Chicken Fajita Tacos are marinated with garlic, lime, soy sauce + brown sugar. Add sliced peppers + onions for a chicken fajita taco!
This recipe was given to me years ago by a dear friend’s momma. She probably doesn’t know how often we make this and how much we love it!
The marinade is sweet and tangy which goes so well with sautéd onions and peppers. Every bite is a delicious flavor burst! Topped with creamy queso fresco and avocado – this taco’s got it all.
It’s a no-fail recipe that everyone loves. #TacoTuesday could not get any easier. Serve these tacos with a side of rice and beans and a cup of fresh mango for dessert (see this post for my trick for slicing mango).
I have to say, my life would not be the same without the almighty taco. If you ever want to go on a taco bender, visit Austin, TX.
How to Make Marinated Chicken Fajita Tacos
STEP 1: Marinate
Marinate the chicken for as little as an hour or get a head start and do it the night before. While the chicken is marinating, chop all your toppings for quick assembly later.
STEP 2: Cook Chicken
After an hour of marinating, the chicken is ready to simmer up on the stovetop. 5-8 min on medium heat.
Step 3: Sauté Onions + Peppers & Grill Tortillas
In a separate skillet sauté the onions and bell peppers until starting to brown on the edges.
While you’re hanging around at the stove, toss your tortillas on an open flame and give them a little color – it makes all the difference!
STEP 4: Assemble + Enjoy
Add cilantro, queso fresco, and avocado for a crave-worthy taco night!
These EASY Marinated Chicken Tacos are marinated with garlic, lime, soy sauce + brown sugar. Add peppers + onions for a chicken fajita taco!
- 1 lb organic chicken breast cut into small pieces
- 3 cloves garlic minced
- 3 tablespoons olive oil
- 1/2 cup tomato juice I often omit if I don't have it
- 1/2 cup lime juice about 3-4 + extra for wedges
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1 teaspoon pepper
- 8 corn or flour tortillas
- 1 bell pepper, any color sliced
- 2-3 jalapeños sliced
- 1 onion sliced
- cilantro to top
- Optional: rice, queso fresco
Mix all the marinade ingredients together in a large bowl or large ziploc bag.
Add the chicken pieces and mix into the marinade.
Place in dish and marinate at least 1 hour or overnight, turning once or twice.
Place chicken and the marinade into a large skillet on medium heat until cooked through. About 5-8 min.
In a separate pan, sauté onion and peppers in a little olive oil until heated through.
Char tortillas on an open gas flame, about 30 seconds per side. Moving around with tongs until blackened on edges.
Assemble and top with jalapeños, cilantro and serve with lime wedges.
These can be made burrito style. Steam up some rice and roll them up!