How to Make Fajita Chicken Street Tacos

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cheddar cheese

Nutritional yeast is lower in calories and dairy-free.

avocado

🥗Healthier: mashed peas

💰Cheaper: guacamole

Mashed peas provide a similar texture at a lower cost.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: ground chicken

Ground chicken is often less expensive and can be used in the same way.

Place chicken thighs in a one-gallon bag and pound to flatten for even cooking.

Season both sides of the chicken thighs with ground cumin and fajita seasoning.

Seal the bag, removing as much air as possible, and let it rest in the fridge for 2 to 4 hours.

Remove chicken from the fridge and let it come to room temperature before grilling.

Prepare the charcoal grill by lighting the charcoal until it is white and ready.

Place the chicken thighs on the grill and cook for 5 to 7 minutes on each side until fully cooked (165°F).

Optionally, transfer cooked chicken to a sauté pan with ½ to ¾ cup of water and additional fajita seasoning; cook until water evaporates (about 15-20 minutes).

Dice cilantro and onion while the chicken is cooking, adjusting size to preference.

Warm corn tortillas on a griddle until soft, flipping when sides start curling up.

Assemble tacos with diced chicken, cilantro, onion, and queso fresco; serve with salsa verde and salsa rojo.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary