Chicken Fajitas and Taco 101

Taco 101: 30 Taco Recipes + All the Basics, written by Deborah Kaloper, features a fun blend of flavors in taco form all in a compact box. A few highlights include Chicken Tinga, Chargrilled Octopus, Shredded Brisket, Meatball and Chipotle Adobo, and Sautéed Mushroom and Ashed Goat’s Cheese Tacos. I will also be sharing her recipe for Chicken Fajitas following the review.

Disclosure: I received Taco 101 from Smith Street Books in exchange for my honest review. All comments and opinions are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Deborah Kaloper

Deborah Kaloper is a food stylist, prop stylist, and recipe developer. She is a former breakfast and pastry chef and now works with top photographers, chefs, food writers, brands, and has been a part of over 60 cookbook projects.

She grew up in California and is currently based in Melbourne, Australia. Deborah is also the author of Good Mornings and Pasta Night.

Taco 101

Instead of the traditional book format, Taco 101 comes in a rectangular 4.1 x 1.05 x 5.6  inch (10.4 x 2.6 x 14.2 centimeter) box- similar to The Sandwich Shop I reviewed a couple of months ago. This small size makes it perfect as a gift or for those with minimal storage.

This box is filled with 30 individual cards, each with a different taco recipe, plus a small booklet with recipes for homemade tortillas, salsas, and other accompaniments.

One side of the card has the recipe while the other has a labeled illustration by Alice Oehr of the finished taco. The cards are also color-coded based on protein: Veggie/Vegan, Pork, Fish/Seafood, Chicken/Duck, and Beef.

Titles are written in English or Spanish. Measurements are listed in Metric and US Customary.

Chicken Fajitas

Chad’s favorite from Taco 101 was this Chicken Fajita recipe. It comes together with just a bit of prep and about an hour in all. The longest part is the resting time.

Chicken breasts, red and yellow bell peppers, and red onion are first marinated for about 30 minutes in a combination of lime, cilantro, chilli powder, and other spices.

Then everything is grilled and served in warm flour tortillas with guacamole, sour cream, and red tomato salsa.

I used store bought tortillas, guacamole and salsa to save some time, but Deborah also has recipes included in Taco 101 if you want to make everything from scratch.

These Chicken Fajitas are best warm from the grill.

More Tacos

I also made BBQ Spice-Rubbed Chicken Tacos; Chorizo, Potato, and Fried Egg Tacos; Pico de Gallo; and Grilled Carne Asada Tacos.

The BBQ Spice-Rubbed Chicken Tacos were perfect for a flavor-packed weeknight dinner. Chicken is covered in a BBQ spice rub, grilled on each side, then sliced and paired with grilled spring onions, chilli sauce, salsa, and cilantro.

The Chorizo, Potato, and Fried Egg Tacos were my personal favorite. Tender potatoes are tossed with spices and chorizo, then served with refried beans, cheese, salsa, sour cream, and a fried egg.

The Pico de Gallo recipe is part of the homemade tortilla and accompaniment booklet. I made it to pair with the Grilled Carne Asada Tacos. This refreshing salsa comes together easily with a combination of diced tomatoes, onion, jalapeño, garlic, and lime juice.

The Grilled Carne Asada Tacos take just a little more planning with the 3 hour to overnight marinating time. After resting in the lime, lemon, and chipotle marinade, the skirt steak is grilled on each side and sliced into strips. They are arranged on warm corn tortillas with the pico de gallo, avocado, and cilantro.

Taco 101 is a great gift option for those who love tacos in a variety of traditional and fusion flavors. You will find everything from Baja Fish to even Chicken Karaage and Lobster Tail with Lime Chilli Butter. Many of the recipes come together in as little as 30 minutes while others require more prep or marinating time.

Most of the ingredients are readily available in larger American grocery stores. Some items that may require further searching include ashed goat’s cheese, dried chillies, tobiko, garlic chives, blood oranges, tomatillos, kecap manis, and achiote paste.

Chicken Fajitas Recipe

Excerpt from Taco 101

Print Pin

5 from 5 votes

Chicken Fajitas

A recipe for Chicken Fajitas from Taco 101! Chicken, bell peppers, and onions are marinated in a spiced lime and cilantro mixture, then grilled and served with tortillas.

Course Main

Cuisine Tex-Mex

Keyword bell pepper, chicken, fajita, poultry, tex-mex

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Resting Time: 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 Servings

Ingredients

• 3 boneless, skinless chicken breasts about 750 grams (1 pound 11 ounces)
• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• 1 large red onion sliced

Lime, Coriander and Chilli Marinade:

• 1/2 cup chopped coriander (cilantro) leaves
• 125 milliliters (1/2 cup) olive oil
• 60 milliliters (1/4 cup) lime juice
• 2 garlic cloves crushed
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ancho chili powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly cracked black pepper

To Serve:

• 12 warm flour tortillas
• Guacamole
• Sour cream
• Red tomato salsa

Instructions

• Place all the marinade ingredients in a bowl and whisk to combine.
• Add the chicken breasts, bell peppers, and onion, tossing to coat in the marinade.
• Cover and refrigerate for 30 minutes.
• Heat a chargrill pan over high heat and cook the chicken breasts for 5-7 minutes on each side, until cooked through.
• Remove, keep warm, and set aside to rest.
• Grill the bell peppers and onion, turning often, for 10-12 minutes, until tender and slightly charred.
• Slice the chicken into strips.
• To serve, place some chicken on a warm tortilla. Add some grilled vegetables, then top with guacamole, sour cream and tomato salsa.
• Serve immediately.