Is it too early to start gearing up for Cinco de Mayo!? I hope not – because these Poblano Chicken Fajita Taco Boats are pretty much my new favorite dinner and I’m ready for a margarita!
Growing up in Arizona meant that fajitas were on every menu no matter where we were! There’s nothing quite like a sizzling platter of fajitas getting delivered to your table when you’re starving and having all those delicious smells fill up a room!! Today, I’m upping the ante on fajitas and bringing them to your home kitchen with these Poblano Chicken Fajita Taco Boats!
Thinly sliced chicken marinated in the most delicious seasoning is the base for these taco boats! Add in a variety of peppers to give things an extra kick and you’re 100% on your way to a great dinner all stuffed in a Old El Paso Stand ‘N Stuff Soft Flour Tortillas! I gave the tortillas a little bit of a toast in the oven to add a super slight crunch and an extra pop of crispness! You can opt to skip that step if you’re hangry – because they’ll be delicious either way!
Poblano Chicken Fajita Taco Boats
- 1 1/2 pounds chicken breasts
- 2 tablespoons lime juice
- 3 tablespoons olive oil
- 1 garlic clove minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon red pepper flakes
- 1 poblano pepper thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow pepper thinly sliced
- 1/2 yellow onion thinly sliced
- 1/2 red onion thinly sliced
- 8 Old El Paso Stand ‘N Stuff Soft Flour Tortillas
- 1 cup salsa
- 1 sliced avocado
- 1/2 cup sour cream
- 1 cup shredded Monterey jack
- fresh cilantro
- Slice the chicken breasts into thin strips, about the size of your finger. Combine the lime juice, olive oil, garlic, salt, cumin, chili powder and red pepper flakes in a bowl and whisk to combine. Add the chicken and marinate for 1 hour.
- Heat a large cast iron skillet over high heat. Add a tablespoon of olive oil. Add the chicken mixture, marinade included, and sauté until fully cooked. Using a pair of tongs, remove the chicken from the skillet and add the vegetables. Sauté until tender and charred. Add the chicken back into the cast iron skillet and toss to combine.
- Stuff the tortillas with the chicken fajita mixture and top with salsa, avocado, sour cream and the shredded Monterey jack cheese. Garnish with cilantro as needed and serve.