Chicken Tacos

Name: Chicken Tacos
Prep time: 10 min
Cook time: 15 min
Yield: 2 to 3 servings
Cuisine: Tex-Mex Menu
Ingredients: Onion Powder — 4 g; Garlic Powder — 4 g; Paprika — 4 g; Ground Cumin — 4 g; Dried Oregano — 2 g; Chilli Powder — 0.5 g; Salt — 1 pinch; Chicken Breast — 2; Red Onion — 1; Cherry Tomatoes — 200 g; Avocado — 2; Brown Onion — 1; Garlic — 2 cloves; Tortillas — 8 to 10; Coriander — To taste

These vibrant chicken fajita tacos perfectly combine the zest of a classic fajita with the convenience of a taco. Tender, spice-rubbed chicken breast strips are seared to perfection alongside aromatic onions and garlic, then piled onto toasted tortillas with creamy smashed avocado and fresh tomato salsa. They are an absolute delight, simple to make, and offer a fresh, citrusy pop that truly brings all the bold flavours together.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 15 minutes

Servings: 2 to 3

Notes:

To create a deeper flavour profile, massage the spice rub into both the sliced chicken and the onion strips separately; this ensures every element is perfectly seasoned before hitting the pan.

Searing the chicken over medium-high heat for about five minutes is the ideal method to achieve a beautiful, caramelised colour while maintaining a moist, juicy interior that is essential for a high-quality taco.

The fresh tomato and red onion topping provides a wonderful textural contrast; if you prefer a more refined salsa, you can dice these smaller, but a rustic chop works beautifully with the soft avocado base.

Toasting your flour or corn tortillas in a dry pan until they reach a golden, slightly charred state adds an important layer of nutty flavour and prevents them from becoming chewy or soggy.

Customise your fajita tacos by adding other ingredients from your fridge; the base recipe is incredibly versatile and pairs well with a variety of fresh greens, cheeses, or even extra tangy pickled vegetables.

Prepare Toppings
Dice the red onions and tomatoes into small pieces, slice the lime into wedges, and smash the avocado with a pinch of sea salt and a squeeze of fresh lime juice until reaching your desired consistency.

Prepare Filling
Slice the brown onion into thin strips, create a garlic paste with a microplane, and butterfly the chicken breasts before slicing them into uniform strips.

Season
Mix the onion powder, garlic powder, paprika, cumin, dried oregano, chilli powder, and salt in a bowl, then use one tablespoon of this rub to massage the onion strips and the remainder to coat the chicken strips with olive oil.

Sear Filling
Fry the seasoned onions in a hot pan for four minutes, stir in the garlic paste for one minute, remove, then sear the chicken strips in the same pan for five minutes before returning the onions to the pan to heat through.

Assemble and Serve
Toast tortillas in a dry pan until golden, then assemble each taco by spreading the smashed avocado as a base, topping with the chicken and onion mix, finishing with the fresh tomato and onion salsa, and garnishing with fresh coriander and a squeeze of lime.