My family LOVES these chicken fajita tacos one of my favorite go-to dinners. 🌮 I make them at least once a week because they’re easy, flavorful, and everyone clears their plates. Save this one because you’ll want it in your rotation too 🤌🏼
Split each chicken breast in half lengthwise so they’re thinner, then cut into small strips. Season well with the fajita seasoning, (save 2 tbsp for the veggies) garlic powder, salt, and pepper.
Heat a pan over medium–high and add a little avocado oil. Add the chicken and cook for 3–4 minutes per side, or until cooked through - it cooks quickly.
While the chicken cooks, slice onions and bell peppers into strips.
Remove chicken from the pan. Without washing the pan, add the onions and cook for 2 minutes or so then add in the bell peppers. Sprinkle in a little more fajita seasoning. Cover with the lid and cook on medium-low for about 12 minutes, covered, adding splashes of bone broth as it evaporates to help soften and caramelize everything. I like to warm up ny tortillas over an open flame for 5-10 sec on each side.
Meanwhile, make the slaw: toss together the cabbage mix, red wine vinegar, olive oil, honey, dijon, salt, pepper, and lots of cilantro.
Serve everything with rice and tortillas, sweet corn, slaw, cheese, sour cream plus extra cilantro on top. 🌶️✨
