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Chicken Fajita Tacos with Cotija Cheese

These Chicken Fajita Tacos are light, refreshing and healthy! You will love the bright, crisp flavor with just a touch of lime zest! Amazingly good and low fat too!
Course: Main
Author: Kristi


  • 1 teaspoon chili powder
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1.5 pounds boneless skinless chicken breasts
  • 2 tablespoons extra-virgin olive oil divided
  • 2 bell peppers (red and yellow)
  • 1 red onion sliced
  • 4 cloves garlic finely chopped
  • 1/2 teaspoon finely grated lemon zest + wedges for serving
  • 2 tablespoons water
  • 8 corn tortillas
  • 1/2 cup pico de gallo or fresh salsa
  • 1/2 cup crumbled cotija cheese


  • Slice and prep bell peppers, onions, garlic and lemon zest. Saute all vegetables except lime zest in a hot skillet with 1 tablespoon olive oil over medium-high heat until slightly soft. Remove vegetables from skillet and set aside on a separate plate.
  • Rinse chicken breasts and pat dry. Cut into bite-sized pieces and season with chili powder, cumin, salt and black pepper.
  • Add 1 tablespoon olive oil to hot skillet at medium-high heat. Add chicken and cook until done (no pink throughout). Use 2 tablespoons of water to finish the cooking process and get the chicken done throughout. Remove chicken from heat and set aside.
  • Turn burner on, place tortillas (one at a time) directly on burner and heat until warm and just brown and crispy on the edges. This should only take about 1 minute per tortilla! Set aside on a plate.
  • Top prepared tacos with lime zest and serve with pico de gallo/salsa and crumbled COTIJA cheese. :-)