Description
Sizzling Mexican chicken fajita tortilla bowls bring zesty southwestern flavors straight to your dinner table. Crispy tortilla shells packed with tender spiced chicken, colorful peppers, and creamy toppings invite you to savor a delicious homemade fiesta.
Ingredients
Scale
Protein:
- 1.5 pounds boneless chicken breasts or thighs, thinly sliced
- 3 cloves garlic, chopped
- 2 tablespoons smoked paprika
- 2 teaspoons chili powder or Tajin
- 2 teaspoons cumin
- Kosher salt and black pepper
Vegetables and Base:
- 1 yellow onion, sliced
- 3 bell peppers, sliced
- 3–4 cups cooked rice
- 3 cups grilled corn kernels
- Shredded lettuce
- Mashed/whipped avocado
- Jalapeños
- Cilantro
- Tortillas
Fats and Dressing Ingredients:
- 2 tablespoons extra virgin olive oil
- 1/2 cup crumbled cotija cheese
- 1/3 cup extra virgin olive oil (for vinaigrette)
- 1/3 cup salsa verde
- 1/4 cup lime juice
- 2 teaspoons spicy honey
- 1/3 cup cilantro, chopped
Instructions
- Preheat a large skillet with olive oil. Add chicken seasoned with paprika, chili powder, cumin, salt, and pepper. Sear chicken over high heat until fully cooked, approximately 8-10 minutes.
- During the final 2 minutes of cooking, incorporate minced garlic. Cook for an additional minute, then transfer chicken from the skillet.
- In the same skillet, sauté onions until fragrant, around 5 minutes. Introduce bell peppers and season with salt and pepper. Cook until peppers become tender, about 5 more minutes.
- Reunite the cooked chicken with the sautéed peppers, stirring to blend flavors thoroughly.
- Create vinaigrette by combining ingredients in a glass jar, adjusting seasoning with salt to taste.
- Assemble bowls by layering rice with the chicken and pepper mixture. Add fresh lettuce and grilled corn.
- Sprinkle corn with additional chili powder for extra zest. Drizzle prepared vinaigrette generously over the bowl.
- Garnish with crumbled cheese, sliced avocado, chopped jalapeños, and fresh cilantro.
- Serve alongside warm tortillas for a complete and satisfying meal.
Notes
- Swap chicken for tofu or plant-based protein to create a vegetarian version that keeps the same zesty flavor profile.
- Make the dish low-carb by replacing rice with cauliflower rice or spiralized zucchini noodles for a lighter alternative.
- Prep ingredients beforehand to reduce cooking time and create a quick weeknight meal that’s both delicious and efficient.
- Control spice levels by adjusting chili powder or using mild Tajin for those who prefer less heat while maintaining robust flavor complexity.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 440 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg