Chicken and pepper tacos
Chicken and pepper tacos are a quick, fajita-style dinner. Strips of chicken thigh brown with cumin and paprika, then cook with sliced onion and bell pepper until soft. Fill warm tortillas and finish with fresh lime and cilantro. It all takes about 25 minutes.
- 25 minTotal time
- 2Servings
- 580kcal / serving
- 38 gProtein
The science: why this works
Why the spices cook with the chicken
Cumin and paprika release flavor when they hit hot oil. Cooking them with the chicken helps them stick to the meat and toast lightly, which gives a deeper, rounder taste than sprinkling them on after. Heat also drives off the harsh, dusty edge that raw spice powder can have.
Learn: Bloom spices in hot oil →Why onions and peppers turn sweet
Heat breaks down the sharp compounds in onion and releases natural sugars. Five minutes in the pan softens the onion and pepper and gives them a mellow sweetness. This is why patient onions taste so different from raw ones in the finished dish.
Learn: Why cooked onions turn sweet →Why tortillas are warmed in a dry pan
Warming tortillas for 20 seconds per side makes them soft and flexible. Dry heat steams out a little moisture and wakes up the corn or wheat flavor, so they fold without cracking. Wrapping the warm tortillas in a clean towel keeps them soft until you fill them.
Learn: Fresh tortillas on a dry comal →Chicken and pepper tacos
25 minutes · 2 servings · Mexican · Main course
Ingredients
Makes 2 servings
- 300 gboneless chicken thigh, cut into thin strips
- 1bell pepper, sliced
- 1onion, sliced
- 1 tspcumin
- 1 tsppaprika
- 4tortillas
- 1lime, cut into wedges
- 1 handfulcilantro, chopped
- 1 tbspvegetable oil
- Salt
Method
Tips for the best result
- Cut the chicken into thin strips so it cooks through fast.
- Let the chicken brown before you stir it, for better flavor.
- Check there is no pink and the chicken reaches 165°F (74°C) before serving.
Swaps
- Swap the chicken thigh for chicken breast, but watch the time so it does not dry out.
- Swap the lime for lemon if that is what you have.
- Swap the tortillas for lettuce leaves for a lighter, low-carb wrap.
Storing and reheating
Keep the chicken and vegetables in the fridge for up to 3 to 4 days. Reheat until steaming hot, to 165°F (74°C), and warm tortillas fresh.
Chicken and pepper tacos: questions
What is the best chicken for tacos?
Boneless chicken thigh is best because it stays juicy and tender. Chicken breast also works if you cook it just until done.
How do you warm tortillas without breaking them?
Heat them in a dry pan for about 20 seconds per side until soft and flexible. Stack and wrap them in a clean towel to keep them warm.
Can I make the filling ahead?
Yes, cook it up to 2 days ahead and reheat to 165°F (74°C). Warm the tortillas just before serving.
