Crispy Chicken Fajita Tacos

Tacos have firmly established themselves as a staple in modern cuisine, celebrated for their versatility, flavor, and the sheer joy they bring to the table. From street vendors to gourmet restaurants, the humble taco has evolved to include a variety of fillings and toppings, allowing culinary creativity to flourish. Among the numerous taco variations, Zesty Crispy Chicken Fajita Tacos stand out as a refreshing twist on traditional recipes. This dish combines the savory essence of marinated chicken with vibrant fajita vegetables, all wrapped in a crispy shell that elevates the classic taco experience.

Discover the delicious twist on a classic favorite with Zesty Crispy Chicken Fajita Tacos. This mouthwatering recipe combines marinated chicken and vibrant fajita vegetables for an unforgettable flavor experience. With a crispy panko coating and a medley of spices, every bite is packed with crunch and zest. Perfect for a fun meal, these tacos are easy to customize and suitable for any occasion. Bring the joy of tacos to your kitchen with this simple step-by-step guide!

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Ingredients

For the Chicken:

2 boneless, skinless chicken breasts

1 teaspoon chili powder

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional for extra heat)

1 cup buttermilk

1 cup panko bread crumbs

Oil for frying (vegetable or canola)

For the Fajita Vegetables:

1 red bell pepper, sliced into thin strips

1 green bell pepper, sliced into thin strips

1 medium onion, sliced into thin strips

2 tablespoons olive oil

Salt and pepper to taste

Juice of 1 lime (about 2 tablespoons)

For Assembly:

8 small flour or corn tortillas

1 cup shredded lettuce

1 cup diced tomatoes

1 avocado, sliced

1/2 cup sour cream or Greek yogurt

Fresh cilantro, for garnish

Instructions

Prepare the Chicken:

- Cut the chicken breasts into thin strips to allow for quick cooking. In a mixing bowl, combine the chili powder, smoked paprika, ground cumin, garlic powder, onion powder, salt, black pepper, and optional cayenne pepper.

- Submerge the chicken strips in buttermilk, ensuring they are fully coated, and let them marinate for at least 30 minutes or up to 2 hours in the refrigerator for the best flavor.

Coat the Chicken:

- After marinating, take the chicken strips out of the buttermilk. Dredge each piece first in the spice mixture, ensuring an even coating, and then press them into the panko bread crumbs until fully coated. This helps create a crispy texture when fried.

Fry the Chicken:

- In a large skillet, heat about 1/2 inch of oil over medium-high heat. When the oil is shimmering and hot, carefully add the coated chicken strips in a single layer—avoid overcrowding the pan.

- Fry for approximately 4-5 minutes on each side, or until they achieve a golden brown and crispy texture. Once done, transfer the chicken strips to a plate lined with paper towels to drain any excess oil.

Sauté the Fajita Vegetables:

- In a separate skillet, warm 2 tablespoons of olive oil over medium heat. Add the sliced red and green bell peppers and onion, seasoning them lightly with salt and pepper.

- Sauté the vegetables for about 5-7 minutes, or until they are tender and slightly charred. Just before serving, squeeze the lime juice over the sautéed vegetables and toss to combine.

Warm the Tortillas:

- In a dry skillet over medium heat, warm the tortillas for about 20-30 seconds on each side until they are heated through and pliable, making them easy to fold.

Assemble the Tacos:

- On each tortilla, layer a handful of shredded lettuce, a few crispy chicken strips, a scoop of sautéed fajita vegetables, and top with diced tomatoes and avocado slices. Finally, add a generous dollop of sour cream or Greek yogurt, and sprinkle with fresh cilantro for a burst of flavor.

Serve:

- Serve your zesty crispy chicken fajita tacos immediately with lime wedges on the side for an extra zesty kick!

Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings