Chicken Fajita Street Tacos

I am always looking for recipes that are easy and quick to make on weeknights, that can be customized from person to person, and pack in tons of flavor. Obviously, those are tall orders and checking all those boxes is easier said than done. I typically gravitate toward pasta when I don’t know what to make, but I had thawed chicken recently and was craving Mexican food. I used to make a sheet pan chicken fajita that was so easy, but that was also before I had an air fryer. I whipped up this marinade based on a TikTok that I saw talking about how the secret ingredient to “copycat” Chick-Fil-A nuggets is brining the chicken in pickle juice. And just like that, a star was born. These are so delicious, have so much flavor, AND (an extra bonus point) the leftovers are just as good, if not better, than the OG meal.

Toppings are not required, but I highly, highly recommend.

For the chicken:

1 lb boneless, skinless chicken breasts (cubed)

1/3 cup pickle juice

1/3 cup heavy cream

1 teaspoon chili powder

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon pepper

1 bag of frozen onion and bell peppers (or 1 fresh onion and bell pepper, sliced into strips)

Street taco tortillas

For topping:

Shredded cheese

Shredded lettuce

Bitchin’ Sauce (in the refrigerated deli section of your grocery store)

Hot sauce

Salsa

Sour cream

Avocado

Red onion

Note: This recipe cooks the chicken in the air fryer. If you don’t have an air fryer, either bake the chicken at 375 degrees for 20 minutes or until cooked through, or cook on the stove top in about 1 tablespoon of olive oil until cooked through.

1. Mix together pickle juice, cream, and spices. Place the chicken in this mixture and toss until combined. Cover with plastic wrap and let marinate for at least an hour (or overnight).

2. Place raw chicken in the basket of an air fryer. Cook at 360 for about 20 minutes, until cooked through and crisp.

3. While the chicken cooks, place the frozen peppers in a large pan over medium heat. Cook, stirring occasionally until thawed and warmed. Add in 1/2 teaspoon of salt and 1/4 teaspoon of pepper. I also added in a few shakes of chili lime seasoning from Trader Joe’s (you could substitute Tajin, found in most grocery stores).

4. Add the cooked chicken to the pan with the peppers and simmer for about 5 minutes.

5. Warm the tortillas in the microwave (I wrap mine in a paper towel and microwave for 15 seconds). Dress each taco with your desired toppings— for me, the more toppings, the better!

6. Enjoy!!