Chicken Tacos With Fajita Veggies – Dinner in a Jiffy

Easy Chicken Tacos (1)

I love Mexican food, but I’m not a fan of Taco Bell or other drive-thru taco places. I prefer to make my own tacos at home and fill them with fresh, flavorful ingredients.

These crunchy chicken tacos are one of my family’s favorite recipes. They’re packed with colorful veggies, spicy salsa, and protein-rich chicken.

Use jarred salsa and canned chicken if you want to make this recipe quickly. I know some people are completely repulsed by canned chicken, so feel free to shred a rotisserie chicken or stick some cooked chicken breasts in a food processor instead. I’ve found that canned chicken is easiest to work with when I make this chicken taco recipe, but sometimes I use whatever meat is left after roasting a whole chicken.

This is one of those recipes that you can’t screw up. Well, I guess you can, but it’s pretty difficult. Swap out any ingredients you don’t like, add cheese or sour cream, use flour tortillas instead of crunchy corn taco shells…get creative and make this recipe your own.

I like to start by simmering my shredded chicken in a large saucepan. Pour salsa in first, then add cilantro and sliced jalapenos.

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Drizzle some olive oil in a skillet and cook sliced peppers over medium heat.

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Let everything cook for a bit, and preheat your oven if you’re using crunchy taco shells.

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Fill your baked taco shells with sliced peppers and chicken, then top with additional salsa and cilantro.

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Oh chicken tacos, I love you so much.

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Excited about whipping up your own batch of chicken tacos? Here’s my easy recipe.

Chicken Tacos With Fajita Veggies - Dinner in a Jiffy
Print Recipe
Juicy chicken breast marinated in spicy salsa gets a satisfying crunch from a corn taco shell. Fajita veggies lend color and a hint of sweetness to this easy-to-prepare recipe.
Servings Prep Time
4 to 6 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 to 6 people 10 minutes
Cook Time
15 minutes
Chicken Tacos With Fajita Veggies - Dinner in a Jiffy
Print Recipe
Juicy chicken breast marinated in spicy salsa gets a satisfying crunch from a corn taco shell. Fajita veggies lend color and a hint of sweetness to this easy-to-prepare recipe.
Servings Prep Time
4 to 6 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 to 6 people 10 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Pour salsa in a saucepan, then add jalapeno slices and cilantro leaves. Heat on medium for 3 to 5 minutes, then add shredded chicken breast. Heat for 10 minutes, stirring occasionally.
  2. Drizzle olive oil in a skillet heated over medium or medium-high heat and add sliced bell peppers. Cook, stirring once every couple minutes, until peppers are tender but not soggy. This should take approximately 7 to 10 minutes.
  3. Bake taco shells according to directions on package. Let cool for 5 minutes before filling with sliced peppers and chicken mixture.
  4. Top with salsa, sour cream, avocado slices, cilantro, or any other ingredients you like.
Recipe Notes

Make this recipe even easier by combining all ingredients except the taco shells and optional toppings in a slow cooker. Heat on low for 2 hours.

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What ingredients do you use when you make tacos? Would you ever use canned meat in a taco recipe?

2 thoughts on “Chicken Tacos With Fajita Veggies – Dinner in a Jiffy

  • April 19, 2016 at 2:30 pm
    Permalink

    Love it! And I had no idea baking taco shells was a thing.

    Reply
    • April 21, 2016 at 1:21 pm
      Permalink

      Thanks, Katelynne! Yep, baking the shells makes them crunchy. Uncooked shells have a slightly chewy texture.

      Reply

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