Fajita Street Tacos offer a flavorful and convenient way to enjoy Mexican-style tacos at home. Featuring slow-cooked chicken seasoned with traditional spices, these tacos are tender and rich in flavor. This versatile recipe is perfect for busy families, making it an ideal choice for weeknight meals in both spring and fall.
Ingredients
- 15 ounce can diced tomatoes low sodium
- 1 cup yellow onion chopped
- 1 cup green bell pepper chopped
- cup ½chicken broth
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 4 ounce can chop green chilis
- 2 pounds Chicken Thighs boneless, skinless
- 2 limes slice into wedges
- 3 cups cheddar cheese low-fat
- 24 6-inch corn tortillas
Servings: 2 taco servings
Units:
Instructions
- Either spray the slow cooker with nonstick cooking spray or line with a liner.
- Add diced tomatoes, onion, green bell pepper, chicken broth, chili powder, oregano, cumin, onion powder, garlic powder and green chilis to the slow cooker. Stir to combine
- Add chicken thighs and stir. Cover and cook on low for 5 to 6 hours and on high for 3 to 4 hours.
- Once done remove chicken and shred with two forks. Add back to the slow cooker and stir to mix with the remaining juices.
- To warm the corn tortilla, use a dry-skillet over medium heat. Add a tortilla and heat for 15 to 30 seconds on each side or until warm and toasty brown spots on it.
- To serve: top the tortilla with the chicken fajita mixture, 2 tablespoons of cheese and a squeeze of lime.
Recipe Notes
