How to Make Delicious Chicken Fajita Tacos in Just 30 Minutes

Ingredients

• 1 medium Red Onion (sliced horizontally then diced into small‑medium pieces)
• 200 g Cherry Tomatoes (diced to match onion size)
• 1 piece Lime (cut into 8 wedges; optional pith trim for easier squeezing)
• 2 pieces Avocado (seed removed, sliced, then mashed with sea salt and a splash of lime juice)
• 1 pinch Sea Salt Flakes (helps break down avocado while seasoning)
• 3 Tbsp Olive Oil (extra‑virgin, divided for cooking onions, chicken, and tortillas)
• 1 medium Brown or Yellow Onion (sliced into thin strips for the fajita filling)
• 2 cloves Garlic Cloves (run through a microplane to make a smooth paste)
• 2 pieces Chicken Breast (butterflied then sliced into thin, even strips)
• 4 g Onion Powder (part of the taco seasoning blend)
• 4 g Garlic Powder (part of the taco seasoning blend)
• 4 g Paprika (part of the taco seasoning blend)
• 4 g Ground Cumin (part of the taco seasoning blend)
• 2 g Dried Oregano (part of the taco seasoning blend)
• 0.5 g Chili Powder (adds heat; adjust to taste)
• 1 pinch Salt (big pinch for the seasoning blend)
• 1 bunch Fresh Cilantro (chopped for garnish)
• 8 pieces Flour Tortillas (6‑inch, medium size; can substitute corn tortillas)

Instructions

1. Prepare Fresh Toppings

   Slice the red onion horizontally, dice it; dice cherry tomatoes; cut the lime into 8 wedges; slice the avocados, remove pits, place flesh in a bowl, add a pinch of sea salt and a splash of lime juice, then mash until smooth but still slightly rustic.

   Time: PT5M

2. Prep Fajita Vegetables

   Slice the brown/yellow onion into thin strips across the grain. Run the garlic cloves through a microplane to create a fine paste.

   Time: PT3M

3. Butterfly and Slice Chicken

   Place each chicken breast on a cutting board, slice horizontally to open like a book, then cut into thin, even strips. If strips are too long, halve them.

   Time: PT4M

4. Make Taco Seasoning Blend

   Combine 4 g onion powder, 4 g garlic powder, 4 g paprika, 4 g ground cumin, 2 g dried oregano, 0.5 g chili powder, and a big pinch of salt in a small bowl. Stir with a spoon until evenly mixed.

   Time: PT2M

5. Season the Red Onion

   Place the diced red onion in a bowl, add 1 Tbsp of the taco seasoning, and gently massage with clean hands until the onion is coated.

   Time: PT1M

6. Season the Chicken

   Transfer the chicken strips to a separate bowl, add the remaining taco seasoning and 2 tsp olive oil, then massage until every strip is evenly coated.

   Time: PT1M

7. Cook Onions and Garlic

   Heat 1 Tbsp olive oil in the skillet over medium‑high heat. Add the seasoned red onion and sauté for about 4 minutes, stirring frequently. Add the garlic paste and cook an additional 1 minute, keeping the mixture moving to avoid burning.

   Time: PT5M

   Temperature: medium‑high

8. Cook the Chicken and Combine

   Wipe the pan clean, add 1 Tbsp olive oil, and increase heat to medium‑high. Add the seasoned chicken strips (cook in batches if needed) and sear for about 1 minute, then continue cooking, stirring, for a total of 5 minutes until fully cooked through. Return the sautéed onions to the pan, toss for 30 seconds just to re‑heat everything together, then remove from heat.

   Time: PT6M

   Temperature: medium‑high

9. Toast the Tortillas

   Place a dry skillet over medium heat. Warm each tortilla for about 1 minute per side until lightly golden and pliable. You may also toast in a microwave, oven, or toaster.

   Time: PT2M

   Temperature: medium

10. Assemble the Tacos

    Lay a warm tortilla on a plate, spread a spoonful of mashed avocado as the base, add a generous portion of the chicken‑onion mixture, top with diced tomatoes, extra raw onion strips, and a sprinkle of chopped cilantro. Finish with a squeeze of fresh lime wedge.

    Time: PT3M

11. Serve

    Arrange 4‑5 tacos per plate, serve remaining lime wedges on the side, and enjoy immediately.

    Time: PT0M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

45 g

Fat

30 g

Fiber

8 g