Ingredients

• 0.25 cups orange juice
• 2 tablespoons taco seasoning , see Note
• 2 tablespoons vegetable oil
• 1 pound boneless skinless chicken breasts , cut into strips
• 1/2 onion , cut into strips
• 0.5 greens bell pepper , seeded and cut into strips
• 0.5 reds bell pepper , seeded and cut into strips
• inchs flour tortillas
• 1 avocado , pitted and sliced, or as needed
• 0.5 cups sour cream , or as needed
• 0.5 cups cotija cheese , or as needed

Instructions

1. 1 Combine orange juice, taco seasoning, and vegetable oil in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
2. 2 Heat a cast iron skillet over medium high heat.
3. 3 Cook chicken in the hot skillet for 5 minutes. Add onion, green bell pepper, and red bell pepper. Cook until peppers are crisp tender, 4 to 5 minutes. An instant-read thermometer inserted into center of chicken strips should read 165 degrees F (74 degrees C).
4. 4 Heat tortillas until soft and pliable. Top with chicken fajita mixture, avocado, sour cream, and cotija cheese. Serve immediately.

Nutrition per serving