Chicken Fajita Tacos
Chicken fajita tacos in air fryer, slow cooker or with leftover rotisserie chicken is here! Shredded chicken and peppers taco style.
Servings: 4
Equipment
- 1 air fryer or pan
Ingredients
- 2 bell peppers cut into strips
- 1 lb chicken breasts cut into strips
- 2 shallots diced
- 2 tbsp olive oil
- 1/3 tsp granulated garlic or garlic powder
- 1/3 tsp paprika
- 1/3 tsp chicken seasoning
- 6-7 cherry tomatoes halved
Instructions
- Rinse the chicken fillet and pat dry with paper towels. Cut into thin strips and put into a bowl. Add olive oil, salt and all spices on top. Toss to coat. * You can leave for half an hour in fridge, covering the bowl with cling film for stronger flavors if desired.
- Slice bell pepper and peel shallots then dice them fine, put in a bowl with breast. Stir contents together.
- Preheat air fryer to 400 F for 5 minutes. Spray basket with olive oil and transfer to the air fryer basket in a single layer. Cook for 12 minutes at 400F.
- Toss chicken and vegetables and cook for another 8 minutes at 400F. Add in halved tomatoes and parsley.
- Divide the filling into the tortillas. Place them in the air fryer basket and fry at 390F for another 4 minutes if you want them to be crispy on the outside.
- Drizzle with some lime juice, add cheese if desired and serve.
Video
Nutrition
Serving: 2oz | Calories: 337kcal | Carbohydrates: 7g | Protein: 22g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 87mg | Potassium: 445mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2233IU | Vitamin C: 85mg | Calcium: 26mg | Iron: 2mg