Description
Seasoned chicken, colorful peppers, and onions, all served in a crispy tortilla bowl with fresh toppings like sour cream and guacamole. A fun, customizable meal that brings the flavors of fajitas to a new level!
Ingredients
For the Chicken Fajita Filling:
- 4 boneless, skinless chicken breasts (or thighs for a juicier option)
- 1 tablespoon olive oil
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- Salt and pepper, to taste
For the Fajita Vegetables:
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Tortilla Bowls:
- 4 large flour tortillas
- 1 tablespoon olive oil (for brushing)
For the Toppings (Optional, but recommended):
- 1 cup sour cream
- 1 cup salsa
- 1 cup guacamole
- 1 cup shredded cheddar cheese
- 1 tablespoon fresh cilantro, chopped
- Lime wedges for serving
Instructions
In a medium mixing bowl, combine the olive oil, lime juice, cumin, chili powder, paprika, garlic powder, onion powder, dried oregano, salt, and pepper. Whisk the ingredients together until the marinade is well-combined.
Add the chicken breasts to the bowl and toss them in the marinade. Ensure the chicken is fully coated with the spice mixture. Cover the bowl and refrigerate for at least 15 minutes (or up to 2 hours) to allow the chicken to marinate and absorb the flavors.
While the chicken is marinating, prepare the tortilla bowls. Preheat your oven to 375°F (190°C). Brush both sides of the tortillas with olive oil to help them crisp up as they bake.
If you have tortilla bowl molds, drape each tortilla over the mold and bake them in the oven for 10-12 minutes, or until golden brown and crispy. If you don’t have tortilla molds, you can invert a muffin tin and bake the tortillas on the upside-down cups, forming bowl shapes. Keep an eye on them so they don’t overcook, and remove them once they are crisp and golden.
Heat a large skillet over medium-high heat. Add the chicken breasts to the skillet and cook for 5-7 minutes on each side until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
Once cooked, remove the chicken from the skillet and let it rest for a few minutes. Slice the chicken into thin strips or cubes, depending on your preference.
While the chicken is resting, heat a tablespoon of olive oil in the same skillet over medium heat. Add the sliced bell peppers and onions, seasoning them with salt and pepper. Cook the vegetables, stirring occasionally, for 5-7 minutes until they are tender and slightly charred.
Once the vegetables are done, remove the skillet from the heat and set them aside.
Once your tortilla bowls are crispy and the chicken and vegetables are cooked, it’s time to assemble the bowls. Start by placing a tortilla bowl on each plate. Layer the bottom of the bowl with sliced chicken, followed by a generous helping of fajita vegetables. You can also add additional toppings like sour cream, salsa, guacamole, shredded cheese, or cilantro, depending on your preferences.
Squeeze a lime wedge over the top for a burst of freshness, and garnish with any additional toppings you desire. Serve immediately while the tortillas are still crispy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 450-500 kcal
- Fat: 22-25g
- Carbohydrates: 40-45g
- Protein: 30-35g