These sizzling skillet chicken fajita tacos are extra juicy and delicious! Serve them in the skillet at the table and have everyone scoop them into tortillas to make their own fajita tacos. You'll love the amazing fajita sauce and crispy fajita veggies with the chicken.
corn tortillas(sub lettuce shells for low carb or whole30)
avocado or guacamole(optional)
Instructions
Prepare the fajita sauce by mixing all of the ingredients together in a bowl or shallow dish. You'll add the chicken to this bowl/dish so use an appropriate size for that.
Slice up the chicken into 1/2 by 1 inch strips. Place the chicken in the bowl/dish with the sauce and mix well so that all of the chicken is covered in the fajita sauce. Set aside to marinate while you prepare the rest of the ingredients. NOTE: You can prepare the sauce and chicken in advance and marinate the chicken for up to 24 hours.
Chop the onion, bell peppers and garlic as noted.
Heat a large skillet over medium-high heat and add in 1 tbsp avocado oil. Once hot, add in the garlic, bell peppers and onions to cook. Cook the vegetables, stirring frequently, until they are just tender, about 5 minutes. Don't overcook, they will cook a little more later. Remove and set aside.
Next, dump the chicken and fajita sauce in the pan to cook. Cook chicken, stirring occasionally, until it is fully cooked, about 5-6 minutes.
Add the fajita vegetables back into the pan with the chicken. Stir to mix everything together and coat with the sauce. Simmer for 1-2 more minutes.
Remove from heat and carefully transfer the sizzling skillet to the table for serving and set it on a trivet or pad. To serve, carefully spoon fajita mixture into tortillas and add any toppings as desired.
Notes
If you don't have any coconut aminos on hand, you can make your own using our DIY coconut aminos substitute recipe. Or, you can substitute 2 tbsp soy sauce + 2 tbsp water.