Super quick and super easy, it’s an especially great post-workout meal!
Sharing my dad’s recipe - to make this the way that he does, buy chicken breasts and grill it yourself instead of buying frozen. Thanks, dad!
Ingredients:
Per two tacos:
- 1/4 red bell pepper, cut lengthwise
- 1/4 green bell pepper, cut lengthwise
- 1/4 onion, cut lengthwise
- 2 tablespoons taco seasoning (I use this one)
- 5-6 small fully cooked chicken fajita strips (I use this one)
- 2 flour tortillas (or corn tortillas if you roll that way)
- 1/4 cup taco sauce (I use this one)
- 1/4 cup shredded Mexican cheese blend (I use this one)
- 2 teaspoons lemon juice (optional)
- cilantro (as garnish, optional)
Instructions:
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In a small skillet, add the red bell peppers, green bell peppers, onion, taco seasoning, and chicken strips. Cook for 5-6 minutes until the peppers and onion have softened, and the chicken is heated all the way through.
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In the meantime, warm your tortillas. I like to do this by bending the tortillas into the shape of a taco and putting it in the toaster for a minute or two. Alternatively, you can also heat it on the stove. Once heated, set them out on a plate.
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Once the taco filling on the skillet is cooked and ready to go, split the mixture into two and fill each tortilla.
- Finish up by adding your toppings - add the taco sauce to both tacos, followed by the cheese.
- Add the lemon juice and cilantro, if using, and enjoy!