Crispy Chicken Fajita Tacos (w/ Air Fryer Instructions)

Made up of tender chicken, bell peppers, onions, and cheese, these chicken fajita tacos are the way to go for this Taco Tuesday. These deliciously crispy, gluten-free tacos can be baked or air fried. You can even freeze them for later!

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What you’ll love about this recipe

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• The crispy shells! While fajitas are typically served in soft flour tortillas, these fajita tacos are served in crispy corn shells. I love the crunch factor of the baked or air fried shells. It’s texturally satisfying, a unique twist on fajita tacos, and makes them easy to dunk and/or scoop up your favorite taco condiment(s).
• You can freeze it for later! Like these mini chicken tacos, these full-size crispy chicken tacos can be frozen prior to cooking. The ability to freeze these tacos for later is a major selling point if you ask me. This means that you can pull them out of the freezing whenever the craving strikes. It’s so easy and convenient!
• You can bake them or air fry them! If you’ve jumped on the air fryer bandwagon you’ll be happy to hear that these tacos can be cooked, fresh or frozen, in one. This option is great for cooking them in small batches. If you’re serving the whole fam, oven baking them all at once is the way to go; it only takes about 10 minutes this way.

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Ingredients (+ notes & substitutions)

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• Chili powder
• Garlic powder: To season the chicken.
• Ground cumin: For earthiness.
• Kosher salt
• Onion powder
• Paprika: Preferably smoked paprika.
• Ground black pepper
• Chicken: You may use chicken breast or tenderloins for this recipe. It will need to be thinly sliced, about 1/4-inch thick.
• Olive oil: For sautéeing the chicken and vegetables.
• Bell peppers: You may choose whichever color or variety of colors you like. They will need to be sliced into strips about 1/4-inch wide.
• Onion: While I prefer white onion for this recipe, both yellow and red would also work. Like the bell peppers, they should be cut into strips about 1/4-inch wide.
• Garlic: The recipe calls for just two cloves but as always, you are welcome to add more.
• Dried oregano: Preferably Mexican oregano.
• Soft corn tortillas: Either white or yellow.
• Shredded cheese: You have some options when it comes to the cheese. Cheddar, Colby Jack, Monterey Jack, pepper Jack, Chihuahua, Oaxaca; as long as it’s meltable it will work!

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How to make crispy chicken fajita tacos (+ tips)

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1. If baking, preheat your oven to 425 degrees, line a large baking sheet (or two)with parchment paper for easy clean-up, and set aside.

2. In a medium bowl, combine the chili powder, garlic powder, ground cumin, 1/2 teaspoon of kosher salt, onion powder, paprika, and ground black pepper. Toss the chicken to coat and set it aside.

3. Over medium-high heat, heat one tablespoon of olive oil in a large skillet, preferably cast iron. Once hot, add the chicken strips and cook for 5-minutes.

Transfer the chicken to a medium bowl and set it aside.

4. Add the second tablespoon of olive oil to the skillet and tilt to coat. Then add the onion and bell pepper and cook for 5-minutes, stirring often, until slightly softened. Add the garlic, 1/2 teaspoon of salt, and oregano and sauté for an additional minute.

Remove from heat, transfer to the bowl with the chicken, and toss to combine.

5. To assemble: Heat a skillet over medium to medium-high heat. In batches of two, warm the tortillas in the hot skillet for 15-30 seconds on each side. The tortillas should be malleable but not crispy. Top with chicken fajita mixture followed by two tablespoons of shredded cheese. Fold the tortilla to create a taco, gently pressing down on the side with the cheese so that it sticks shut. Repeat with the remaining ingredients.  ****If freezing, stop here and refer to the notes section below.

6. To bake: Arrange the tacos in a single layer on two large baking sheets. Spray with non-stick cooking spray (optional) and bake for 10-12 minutes, flipping the tacos halfway through so that they are crispy on both sides. Remove from the oven and serve warm with your choice of dipping sauce(s). 

To air-fry: Preheat your air fryer at 400 degrees for five minutes. If desired, line your air fryer basket with parchment paper. Then, in batches, cook the tacos in a single layer at 400 degrees for six minutes, flipping them halfway through. *Be careful not to overcrowd the basket. Serve warm with your choice of dipping sauce(s).

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Storage

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Leftovers will keep in an airtight container for up to four days in the refrigerator. ***You may also freeze the pre-cooked tacos. See the FAQ section below for directions.

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FAQ

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Recommended Products

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What to serve with fajita tacos:

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• Don’t forget the dip for mini tacos! There are quite a few options you can choose from including salsa, guacamole, queso, or even ranch – this chipotle cilantro lime ranch would be killer on these tacos.
• A pot of black or pinto beans or refried beans.
• Rice like this cilantro lime rice, this creamy poblano rice with corn, or Spanish-style rice.
• A salad or coleslaw.

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More chicken fajita inspired recipes:

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• Chicken Fajita Nachos: Perfect for game day these sheet pan chicken fajita nachos are simple to prepare and loaded with all the best toppings. Naturally gluten-free.
• Chicken Fajita Wraps: A great option for lunch or dinner, these bold and freshly flavored chicken fajita wraps are stuffed full of nutritious green rice, pico de gallo, and/or salsa, cheese, avocado cream sauce, and of course, chicken fajita filling!
• Fajita Stuffed Chicken with Cheese Sauce: This fajita stuffed chicken smothered in cheese sauce is a fun, low-carb way to enjoy fajitas from home. Pair it with rice and/or beans, crown it with your favorite toppings, and dinner is served. Naturally gluten-free.

If you make these chicken fajita tacos I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥