Chicken Fajita Tacos

25 - 30 minutes


Cook Within:24 hours

30 Min

Effort :


Spice :


Our take on the popular Mexican fajita, stuffed in a crisp tortilla crust and topped with a creamy, finger-licking cilantro sauce.


Per serving (incl. Tax)


Nutrition Values

(Per Serving)
Calories 393.88
Total Fat 24.74g
Cholesterol 88.41mg
Sodium 175.59mg
Total Carbohydrates 10.21g
Protein 34.48g

Nutrition Values

(Per Serving)
  • Calories 393.88

  • Total Fat 24.74g

    • Saturated Fat 5.45g

  • Cholesterol 88.41mg

  • Sodium 175.59mg

  • Total Carbohydrates 10.21g

    • Dietary Fiber 4.75g

    • Sugar 0.86g

  • Protein 34.48g

Nutrition information per meal may vary from the website to what is received in adeli bag depending on your location and the suppliers we use to make our products.

In Your Bag

  • Chicken Breast
    Chicken Breast
  • Bell Pepper  (Red & Yellow)
    Bell Pepper (Red & Yellow)
  • Red Onion
    Red Onion
  • Garlic
  • Paprika
  • Chili Powder
    Chili Powder
  • Oregano
  • Ground Cumin
    Ground Cumin
  • Chilli Flakes
    Chilli Flakes
  • Green Chili
    Green Chili
  • Crunchy Taco Shells
    Crunchy Taco Shells
  • Sour Cream
    Sour Cream
  • Mayonnaise
  • Corriander Leaves
    Corriander Leaves
  • Lemon Juice
    Lemon Juice
  • Avocado
  • Butter
  • Extra Virgin Olive Oil
    Extra Virgin Olive Oil

You Will Need

Not Included in Bag

for 1 serving only

  • Salt (to taste)
  • Pepper Powder (to taste)


  • Non-Stick Pan
    Non-Stick Pan
  • Mixing Bowls
    Mixing Bowls
  • Blender

Watch Video


  • 1

    Prepare the Ingredients

    • Cut the chicken breast into 1″ strips. Slice the bell peppers in the same dimensions.
    • Finely chop the onion and garlic. Slice green chilis.
    • Warm the taco shells for 2-3 minutes in a microwave to fully cook them through.
  • 2

    Cooking the chicken

    • Add the olive oil to a frying pan set on medium-high heat. Add the chicken to it along with the paprika, red chili powder, cumin and dried oregano. Saute to coat the chicken in the spices.
    • Season with salt and black pepper, and allow the chicken to sear and cook for 6-7 minutes. When the chicken is almost cooked, reduce the heat to low.
    • Add the butter, half of the garlic, and chilli flakes and saute until cooked. Remove the chicken onto a plate leaving the residual fats in the pan.
  • 3

    Cooking the peppers

    • Set the pan back on medium heat, and add the onion and bell peppers to it. Season with salt and saute well.
    • Cook the peppers for 3-4 minutes.
    • Add the chicken back to the pan and toss to combine. Add sliced green chilis and stir them in.
  • 4

    Making the sauce

    • Into a blender jar, add the sour cream, mayonnaise, garlic, lemon juice, cilantro leaves, and a small pinch of salt.
    • Blend until smooth, add a splash of water if needed to help the blender move better. Taste and adjust salt as required.
  • 5


    • Chop the avocado into 1″ cubes just before serving to prevent oxidization.
    • Add 2-3 tbsp of the fajita filling into the warm taco shells, followed by a few cubes of the avocado.
    • Drizzle the tacos with the cilantro sauce and serve.


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