Taco Tuesday is always a must and I love adding a sweet element to my tacos! Sometimes I will add fruit and sometimes I add corn or a sweet slaw of some sort! It makes the tacos have a nice depth of flavor! Tacos can sometimes fall flat on flavor if you just add cheese and lettuce (not that they aren’t still delicious, but sometimes I like a change up). Tacos are so easy to switch up the flavors or experiment with different ideas! I LOVE DOING THAT! These flavors go together so well and create such a wonderful balance that is warm and inviting. These tacos will fill your home with a delicious smell that will last all night!
Equipment for this recipe:
- Cast Iron Skillet
- Knife
- Cutting Board
Ingredients for this recipe:
- Chicken
- Purple Onion
- Green Pepper
- Cumin
- Chili Powder
- Salt
- Pepper
- Sweet Corn
- Jalapeño
- Tomato
- Cotija Cheese
- Tortillas (I use almond flour tortillas from Siete)
- Hot Sauce (I use jalepeño hot sauce from Sieta)
Variations:
Spicier Tacos
To have a spicier taco, dice a second jalepeño and add in to the skillet with the chicken, onion, and green pepper while it is cooking! Also, add more hot sauce to your taco at the end!
Milder Tacos
To have a milder taco, omit the jalepeño from the corn salsa. Do not put hot sauce on your taco at the end or put a mild hot sauce on at the end.
Sweeter Tacos
To have a sweet taco, add pineapple or mango to the skillet with the chicken, onion, and green pepper while it is cooking! You could even add a pineapple salsa onto your taco at the end!
Fajita Chicken Tacos with Sweet Corn and Jalepeño Salsa Topping
Notes
More Taco Dishes:
Gluten Free Copycat Taco Bell Chicken Quesadillas
Shrimp Tacos with Pineapple Chutney and Firecracker Sauce
Ingredients
- Corn and Jalepeño Topping:
- 1 tbsp olive oil
- 1 can of sweet whole kernel corn
- 1 jalepeño, diced
- 1/2 small red onion, diced
- 1 small tomato, diced
- 1 tsp cumin
- 1 tsp salt
- 1 tsp pepper
- 2 ounces cotija cheese, crumbled
- •
- Fajitas:
- 1 tbsp olive oil
- 1 lb chicken, diced
- 1/2 small red onion, sliced
- 1 green pepper, sliced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 8 corn tortillas, (OR I use almond flour tortillas from Siete)
- 1 tbsp jalepeño hot sauce by Siete or any hot sauce
Instructions
- First preheat a cast iron skillet over medium high heat. Coat the pan with olive oil. Dice jalepeño, half red onion, and tomato.
- Dump the corn, jalepeño, onion, and tomato into the skillet. Add cumin, salt, and pepper. Stir and allow the corn to brown for 5-7 minutes. Remove from heat and fold in crumbled cotija cheese and set the mixture aside.
- Dice chicken into 1/2 inch pieces, slice the other half of the onion, slice the green pepper.
- Add olive oil the the pan and bring heat back up. Add chicken, red onion, green pepper and allow it to brown and sauté.
- Add in chili powder, cumin, and salt. Continue cooking and stirring for 7-10 minutes. Dump mixture into a bowl and set aside.
- Add a little more olive oil to the pan and heat up your tortillas 10 seconds on each side.
- Serve your tacos with chicken inside and the corn topping on top. Sprinkle a little more cotija cheese on top. Sprinkle a dash of hot sauce on top and serve.
Nutrition Facts
Fajita Chicken Tacos with Sweet Corn and Jalepeño Salsa Topping
Serves: 4
|
Amount Per Serving: 2 Tacos
|
||
|---|---|---|
| Calories | 458 | |
| % Daily Value* | ||
| Total Fat 24.5 g | 37.7% | |
| Saturated Fat 2.9 g | 14.5% | |
| Trans Fat 0 g | ||
| Cholesterol 51.1 mg | 17% | |
| Sodium 2194.9 mg | 91.5% | |
| Total Carbohydrate 30.4 g | 10.1% | |
| Dietary Fiber 6.6 g | 26.4% | |
| Sugars 7.3 g | ||
| Protein 32.3 g | ||
| Vitamin A 17.3% | Vitamin C 29% | |
| Calcium 13.2% | Iron 15.9% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Muddled and Minced
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