Like I mentioned on my latest cookie recipe post, I’m feeling like quite the little homemaker. I’m excited about this change because I’m actually enjoying being in the kitchen and creating yummy food for my family – like these amazing Chicken Fajita Tacos.

Chicken Fajita Tacos

• 2 tbsp olive oil, divided
• 1.5 lbs boneless skinless chicken breasts, sliced into strips
• 1 onion, sliced into 1/4 inch rings
• 1 green bell pepper, julienned
• 8-10 whole wheat tortillas
• 1 cup shredded cheese, your choice
• Chipotle Ranch Sauce (recipe below)

Chipotle Ranch Sauce

• 1.5 cups ranch dressing
• 2 tsp pureed chipotle chile pepper in adobo sauce

1. In a large skillet, heat 1 tbsp olive oil over medium heat.  Saute chicken until it is no longer pink inside and juices have evaporated (12-14 minutes). Remove chicken from skillet and set aside.
2. Add remaining 1 tbsp of olive oil to skillet and heat over medium heat. Add onion rings and bell peppers to skillet and saute until onion is translucent and bell pepper is tender-crisp (10-12 minutes). Add cooked chicken to the skillet and saute until chicken starts to char slightly. Season to taste with salt and pepper.
3. Warm your tortillas in a separate warm skillet, about a minute on each side. Add chicken, onion and pepper mixture to tortilla and top with cheese and sauce.
4. To make the Chipotle Ranch Sauce, add ranch dressing and chipotle chili puree to a medium size bowl and whisk together. Serve immediately or transfer to an airtight container or squeeze bottle. Sauce can be stored in the refrigerator for 4 days.

These tacos were incredibly yummy and the whole family asked for seconds. To me, that’s success.

While these tacos were incredibly easy to make, just make sure your skillet is big enough to hold the chicken with the onions and bell pepper. Start with heating one tbsp olive oil in a skillet. I prefer my lovely Calphalon, but any skillet will do.

Add sliced chicken to the skillet and stir occasionally. Cook until chicken is no longer pink and the juices are clear.

Remove the cooked chicken from the skillet and add the rest of the olive oil, sliced onion rings and bell peppers to the skillet.

When the onions become translucent and you begin to see signs of browning around the edges, you can add the cooked chicken back into the skillet.

At this point, your house should smell wonderfully. Don’t worry, just a few more minutes and dinner will be ready.

Add salt and pepper while you continue to saute the yummy goodness in the skillet. Once the chicken begins to char slightly, you are ready to roll. Warm your tortillas, load on the chicken and pepper mixture, top with cheese and sauce and enjoy these amazingly delicious tacos.

Chicken Fajita Taco Recipe

Chicken Fajita Tacos Recipe

Yield: 8

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Ingredients

• 2 tbsp olive oil, divided
• 1.5 lbs boneless skinless chicken breasts, sliced into strips
• 1 onion, sliced into 1/4 inch rings
• 1 green bell pepper, julienned
• 8-10 whole wheat tortillas
• 1 cup shredded cheese, your choice
• Chipotle Ranch Sauce (recipe below)

Instructions

1. In a large skillet, heat 1 tbsp olive oil over medium heat. Saute chicken until it is no longer pink inside and juices have evaporated (12-14 minutes). Remove chicken from skillet and set aside.
2. Add remaining 1 tbsp of olive oil to skillet and heat over medium heat. Add onion rings and bell peppers to skillet and saute until onion is translucent and bell pepper is tender-crisp (10-12 minutes). Add cooked chicken to the skillet and saute until chicken starts to char slightly. Season to taste with salt and pepper.
3. Warm your tortillas in a separate warm skillet, about a minute on each side. Add chicken, onion and pepper mixture to tortilla and top with cheese and sauce.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 420Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 88mgSodium: 524mgCarbohydrates: 28gFiber: 6gSugar: 3gProtein: 35g

Chipotle Ranch Sauce