Chicken Fajita Tacos | Typhanie Cooks

Typhanie Cooks

Name: Chicken Fajita Tacos
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8
Ingredients: SIGNATURE SELECTS Taco Shells, White Corn; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Cebollitas Bunch; Tillamook Medium Cheddar Cheese; Primo Taglio Cheese & Salame, Mozzarella, Spicy, Cooked, Roll; El Guapo Garlic Powder; McCormick Gourmet™ Organic Onion Powder; McCormick® Smoked Paprika & Onion Seasoning; SIGNATURE SELECTS Chili Powder; Morton & Bassett Spices Cumin, Organic, Ground; SIGNATURE SELECTS Black Pepper, Ground; La Tourangelle French Infused Herbs De Provence Oil

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Chicken Fajita Tacos

Serves 810 mins prep5 mins cook

Quick and easy chicken fajita tacos made using leftover roasted chicken, mixed with colorful peppers, onion, and cheese, all stuffed into soft taco shells. Seasoned with garlic powder, smoked paprika, and more, they're perfect for a fast lunch.

0 servings

What you need

taco shells

pepper

onion

cheddar cheese

Primo Taglio Cheese & Salame, Mozzarella, Spicy, Cooked, Roll

mozzarella cheese

tsp garlic powder

tsp onion powder

McCormick® Smoked Paprika & Onion Seasoning

tsp smoked paprika

tsp chili powder

Morton & Bassett Spices Cumin, Organic, Ground

tsp cumin

tsp black pepper

La Tourangelle French Infused Herbs De Provence Oil

tsp oil

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Instructions

Step 1: Shred the leftover roasted chicken.
Step 2: Mix together garlic powder, onion powder, smoked paprika, chili powder, cumin, black pepper, and crumble the chicken maggi cube.
Step 3: Add 1-2 tablespoons of mojo marinade to the mixture and combine well.
Step 4: Slice the peppers and onion, and prepare the taco shells by lightly pan-frying them in oil.
Step 5: Melt the cheddar and mozzarella cheese in the pan.
Step 6: Fill the taco shells with the shredded chicken mixture, peppers, onions, and melted cheese.
Step 7: Close the tacos and serve immediately.

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