Chicken Fajita Tacos
When our familia thinks “backyard asadas,” we think “fajitas.” And because we like to have options for everyone at the table, we make a large variety of fajita-style proteins and veggies—like the chicken fajitas in this recipe—with lots of tortillas on the side to make tacos! Wrapped in a warm Grain Free Chickpea Flour Tortilla and topped with our fresh salsa made with Habanero Botana Sauce, our Chicken Fajita Achiote Tacos pack a whole lot of flavor in each bite.
3.58 19 Ratings
Chicken Fajita Tacos
- dairy free •
- gluten free •
- grain free •
- soy free
When our familia thinks “backyard asadas,” we think “fajitas.” And because we like to have options for everyone at the table, we make a large variety of fajita-style proteins and veggies—like the chicken fajitas in this recipe—with lots of tortillas on the side to make tacos! Wrapped in a warm Grain Free Chickpea Flour Tortilla and topped with our fresh salsa made with Habanero Botana Sauce, our Chicken Fajita Achiote Tacos pack a whole lot of flavor in each bite.
Ingredients
Products Used
Directions
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Step 1
Whisk together Siete Carnitas Seasoning, achiote paste, orange juice, avocado oil, and apple cider vinegar then pour over chicken thighs. -
Step 2
Allow to marinade for at least 30 minutes but up to 24 hours covered in the fridge. -
Step 3
Preheat your grill for 15 minutes, on medium to medium-low heat. Cook the thighs for 10-12 minutes per side, until they have grill marks and they reach an internal temperature of 165F. -
Step 4
While the chicken is cooking, you can also grill the slices of red onion, pineapple, and red bell pepper. -
Step 5
Remove the thighs from the grill and allow to rest for at least 5 minutes. Remove the pepper, pineapple, and onion slices once they have grill marks and soften. -
Step 6
Warm Siete Chickpea Flour Tortillas also on the grill until they are pliable, just 15-30 seconds per side. Keep warm covered with a kitchen towel. -
Step 7
To make the salsa, finely chop or dice the grilled red onion, pineapple, red bell pepper, and cilantro. Place in a bowl and stir with lime juice and Siete Habanero Botana Sauce. Season the salsa with salt and pepper to taste. -
Step 8
Cut chicken thighs into ½” slices against the grain and keep warm until ready to serve. -
Step 9
To assemble the tacos, place a few slices of achiote grilled chicken at the base of a tortilla, top with the grilled pineapple habanero salsa, and a couple of slices of avocado.
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