Chicken Fajita Tacos are a fresh and healthy Mexican dinner recipe idea! Grilled chicken, bell peppers, and onions are cooked in a citrus marinade. Gluten free, dairy free. A great Taco Tuesday meal option.
In a ziploc bag or covered dish, combine the chicken, lime juice, orange juice, jalapenos, cumin, garlic powder, and salt. Let chicken marinate in the refrigerator for 2-4 hours. (You do not want to let it marinate overnight because the acid in the citrus will start to cook the chicken).
Preheat grill to medium high (around 400F).
Place your bell peppers, whole, on the grill. Trim the onion and cut into quarters. Place the onion on the grill. Continue rotating the onions and peppers on each side, approximately 2-3 minutes per side.
Remove the chicken from the marinade. Grill for approximately 3 minutes. Flip and continue grilling until cooked through, approximately 3 minutes longer. (This can be done at the same time as the peppers).
Heat your corn tortillas on the grill for about 10-15 seconds per side. They should be warm and brown up a little as desired.
Slice chicken into strips. Cut the peppers and onions into strips, removing seeds, stems, etc.
Serve with toppings, tortillas, lettuce, etc as desired.
Notes
The nutrition information does not include any toppings.Non-grill option: Bake the chicken at 350F until cooked through, approximately 20 minutes. Cook the peppers and onions, already sliced, in a skillet over medium high heat for 6-8 minutes for crisp vegetables or 10-14 minutes for soft vegetables.The marinade will work even if only for 30 minutes, but 2-4 hours is best.The quantity of tacos that you get out of the recipe will vary with how much or little you stuff each one.