Chicken Fajita Tacos with Pepper Jack Cheese
These vibrant tacos feature tender, citrus-marinated chicken breast seared with colorful bell peppers and finished with melted, spicy pepper jack cheese for a smoky, creamy bite.
Ingredients
Ingredients
- 1.5 lb boneless skinless chicken breast sliced into thin strips
- 2 tbsp olive oil divided
- 1 tsp chili powder
- 1 tsp ground cumin
- 0.5 tsp garlic powder
- 2 ea bell peppers multicolored, sliced into thin strips
- 1 ea yellow onion medium, thinly sliced
- 1 tbsp lime juice freshly squeezed
- 1 cup pepper jack cheese shredded
- 8 ea flour tortillas 6-inch size, warmed
- 0.25 cup fresh cilantro chopped for garnish
Notes
Store leftovers in an airtight container for up to 3 days. To make ahead, marinate the chicken up to 24 hours in advance. For a low-carb version, swap flour tortillas for large butter lettuce leaves.