Make taco night super easy with these delicious Chicken Fajita Tacos! Top corn tortillas with easy Dutch Oven Shredded Chicken, Fajita Veggies, and a delicious cilantro lime crema.
We love a Taco Tuesday around here! Especially tacos made with simple, fresh, and clean ingredients like Tequila Lime Shrimp Tacos, Seared Ahi Tuna Tacos & Cabbage-Carrot Slaw, and Vegan Cauliflower Tacos Al Pastor. See all of my delicious taco recipes here.
Jump to RecipeWhy this recipe works
- Perfect for meal prep! Make a batch of easy shredded chicken and fajita veggies so you can have tacos throughout the week, or freeze some for later.
- So easy! Prep your ingredients ahead of time for a super quick dinner.
- Very customizable. Make your own taco bar with different ingredients so everyone can have their perfect taco!
- Gluten free
Ingredients
White corn tortillas
Using corn tortillas over flour tortillas makes this recipe gluten free! You can substitute for hard taco shells or soft flour tortillas.
Dutch Oven Shredded Chicken
You will need one batch of Dutch Oven Shredded Chicken to make these tacos. You can also cook chicken breasts or thighs with taco seasoning or fajita seasoning. Swap for Dutch Oven Carnitas for a delicious pork taco version!
Fajita Vegetables
These Chipotle copycat Fajita Vegetables are the perfect addition for your chicken fajita tacos! They are also great for making taco salads, enchiladas, and fajita bowls. You can use a combination of yellow or red onion, and red, yellow, or green bell pepper.
Greek yogurt
Use plain greek yogurt to make the cilantro lime crema. You can substitute for sour cream.
Garnishes
A squeeze of fresh lime juice makes the flavor in these fajita tacos pop. I also love adding finely chopped cilantro for color and flavor.
See the recipe card below for a full list of ingredients and measurements.
How to make chicken fajita tacos
First, make a batch of Dutch Oven Shredded Chicken and Fajita Vegetables. These are great to make ahead of time for meal prep or freeze in advance to use for a quick and easy meal!
For the Cilantro-Lime Crema, stir together all ingredients in a small bowl until well combined and set aside.
To warm the tortillas, you can heat them directly on a gas stove, in a large skillet over medium-high heat, or heat them under the broiler in the oven.
To assemble the chicken tacos, place about ⅓ cup of shredded cooked chicken onto the crispy tortillas. Top with about ⅓ cup fajita veggies and about 1 tablespoon of cilantro lime crema. Top with a few fresh cilantro leaves and serve with lime wedges!
You can also top with shredded lettuce, shredded cheese, pico de gallo, hot sauce, or sliced avocado.
How to warm corn tortillas
You can warm up your tortillas a few different ways.
- If you have a gas stove: Turn the burner on high. Working in batches, place one tortilla on each burner that you have available. Cook, for 30-60 seconds on each side, or until it begins to brown.
- Stove top: Add avocado oil or butter in a cast iron skillet over medium-high heat, and crisp the tortillas for 1-2 minutes on each side, until golden brown.
- With the broiler: Turn the broiler on high, and place the tortillas in the oven, about 4 inches from the heat source. Cook for about 2 minutes, and flip. Cook for 2 more minutes, or until the tortillas are lightly browned and crispy.
Topping Ideas
These chicken fajita tacos are super customizable! You can add your favorite toppings to make them perfect for you. Here are some topping ideas.
- Spicy Serrano Salsa Verde
- Green Enchilada Sauce
- Cilantro Garlic Sauce
- Mango Habanero Salsa
- Easy 4 Ingredient Guacamole
Serving Suggestions
Serve your delicious chicken fajita tacos with these side dishes and cocktail options!
- Spicy Skinny Margarita
- Easy 4 Ingredient Guacamole and Corn Tortilla Chips
- Fresh Mexican Avocado Salad
- Healthy Mexican Street Corn (Elotes)
- Vegan Mexican Rice
- the Best Mexican Mule
Expert Tips
- Extra flavor: When making your Dutch Oven Shredded Chicken, add taco seasoning or a mix of chili powder, garlic salt, onion powder, cumin, and paprika to make these chicken fajita tacos extra flavorful.
- How to store: Store leftovers in an airtight container in the refrigerator for 3-4 days. Store each component separately.
Frequently Asked Questions
Can I use taco seasoning for the chicken?
Yes! Sprinkle taco seasoning or fajita seasoning over your chicken breasts before cooking, then cook and shred as usual for some extra flavor.
Are these chicken fajitas gluten free?
Yes, if you use corn tortillas for these tacos, they will be gluten free!
More taco recipes
- Tequila Lime Shrimp Tacos
- Seared Ahi Tuna Tacos & Cabbage-Carrot Slaw
- Easy Grilled Swordfish Tacos
- Slow-Cooked Beef Barbacoa Tacos
- Vegan Cauliflower Tacos Al Pastor
- Creamy Vegan Avocado Lime Sauce
If you try this recipe, don’t forget to rate the recipe and leave me a comment below so I know what you think! Follow Elise Tries to Cook on Facebook, Instagram, and Pinterest, and Subscribe via email to receive the latest recipes!
Easy Chicken Fajita Tacos
Equipment
- Skillet
- Small bowl
Ingredients
Tacos
- 12 6- inch white corn tortillas
- Dutch Oven Shredded Chicken
- Fajita Vegetables
- Fresh cilantro for garnish
Cilantro-Lime Crema
- ½ cup plain Greek yogurt
- 2 tablespoons lime juice
- 1 tablespoon chopped fresh cilantro
- ½ teaspoon coarse Kosher salt
- ¼ teaspoon freshly ground black pepper
- Dash garlic powder
Instructions
- For the Cilantro-Lime Crema: Stir together all ingredients until well combined. Set aside for the tacos.
- For the corn tortillas: If you have a gas stove, turn the burner on high. Working in batches, place one tortilla on each burner that you have available. Cook, for 30-60 seconds on each side, or until it begins to brown.
- If you do not have a gas stove, you can place a bit of avocado oil or butter in a small skillet over medium-high heat, and crisp the tortillas for 1-2 minutes on each side, until golden brown. You may also use the broiler setting of your oven. Turn the broiler on high, and place the tortillas in the oven, about 4 inches from the heat source. Cook for about 2 minutes, and flip. Cook for 2 more minutes, or until the tortillas are lightly browned and crispy.
- To assemble the tacos: Place about ⅓ cup of Dutch Oven Shredded Chicken onto the crispy tortillas. Top with about ⅓ cup Fajita Vegetables and about 1 tablespoon of Cilantro-Lime Crema. Top with a few fresh cilantro leaves, and enjoy!
Notes
- Extra flavor: When making your Dutch Oven Shredded Chicken, add taco seasoning or a mix of chili powder, garlic salt, onion powder, cumin, and paprika to make these chicken fajita tacos extra flavorful.
- How to store: Store leftovers in an airtight container in the refrigerator for 3-4 days. Store each component separately.
Nutrition
Ever since she taught herself how to cook, Elise has been making simple recipes with fresh ingredients. She believes the best recipes highlight the ingredients by using the best of cooking techniques. She’s an avid juicer and has juiced each and every fruit and vegetable there is. She also creates savory recipes inspired by what’s available in California. Many of her authentic Mexican recipes are passed down from her from mother in law and is a huge influence on her cooking.
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