I love fajitas, but I also love the CRUNCH that comes along with taco shells. For tonight's supper, I decided to make Chicken Fajita Tacos. If you had rather use tortillas and have a traditional fajita, the recipe for the filling is the same.
1 - 2 T. olive oil
1 - 1 1/2 lbs. chicken tenders, cut into bite-sized pieces
1 t. salt
1 t. chili powder
1 medium yellow onion, peeled, sliced lengthwise and then thinly sliced
1 green bell pepper, seeded, thinly sliced
1 t. minced garlic
Taco shells or tortillas
Your favorite toppings: I used taco sauce, shredded cheese, and sour cream
In a large, cast iron skillet, heat olive oil over high heat. When oil shimmers, add chicken. Season with salt and chili powder. Lower heat to medium-high, and stir frequently to keep the chicken from sticking.
After 2 - 3 minutes, add the onion and bell pepper. Continue cooking and stirring frequently until chicken is cooked through and vegetables are tender. You don't want mushy vegetables. Add garlic during the last minute or so cooking.
Remove from heat and load up those taco shells OR tortillas.