1. Recipes
  2. Lunch
  3. baked-fajita-chicken-tacos
Back

lunch

Baked Fajita Chicken Tacos

10 Mins
4 Servings

Ingredients

1 (11-ounce) package Grilled & Ready® Fajita Chicken Breast Strips

1/2 yellow onion, sliced

1 green bell pepper, seeded, thinly sliced

4 Roma tomatoes, seeded, chopped

1/4 cup white onion

2 tablespoons cilantro, chopped

2 tablespoons jalapeño peppers, diced

2 tablespoons fresh lime juice

1 salt and pepper, to taste

1 cup refried black beans, warmed

8 taco shells

1/2 cup low fat cheddar cheese, shredded

Tender, seasoned Grilled & Ready® Fajita Chicken Breast Strips meets fresh Mexican flavor in these simple, crunchy tacos.

Directions

1. Preheat oven to 375°F.

2. Spray a large skillet with non-stick cooking spray and over medium-high heat cook yellow onions for 5-7 minutes. Add green pepper and cook for an additional 7-10 minutes, or until tender. Set aside.

3. Make pico de gallo by combining tomatoes, white onion, cilantro, jalapeño, lime juice and salt and pepper. Refrigerate until ready to use.

4. To assemble tacos spoon beans down center of taco shell and layer with chicken, cheese, peppers and onions. Bake for 10 minutes or until cheese has melted. Top with fresh pico de gallo before serving.