Chicken Fajita Smashburger Tacos
Crispy, cheesy, and packed with bold Tex-Mex flavor, these Chicken Fajita Smashburger Tacos combine juicy chicken patties with sizzling peppers and melty cheese, all smashed into golden tortillas. An easy and flavorful 25-minute dinner you’ll want to make on repeat.
Servings: 9 tacos
Calories: 190kcal
Equipment
Ingredients
- 1 pound ground chicken
- 1 tablespoon fajita seasoning
- olive oil
- 2 red bell peppers
- 1 white onion
- 8 small flour tortillas
- 2 1/2 cups shredded lettuce
- 1/2 cup guacamole
Instructions
- In a mixing bowl, combine the ground chicken with half of the fajita seasoning. Mix thoroughly until the seasoning is well incorporated. In another mixing bowl, mix the peppers and onions with the remaining fajita seasoning.1 pound ground chicken, 1 tablespoon fajita seasoning
- Press 2 tbsp of the chicken mixture onto a tortilla, making sure it’s as thin as possible so it cooks quickly. I like to use a cookie dough scooper for this, then spread it out with a knife.
- Heat 1 tbsp of olive oil to a medium-sized pan over medium heat. Add the seasoned sliced red peppers and onion. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened and started to caramelize. Set aside.olive oil, 2 red bell peppers, 1 white onion
- While the vegetables on cooking, heat 1 tbsp of olive oil in a cast iron or regular skillet over medium-high heat. Once hot, place the tortilla in the pan, chicken side down. Smash it into the pan using a burger press or by firmly pressing down on it with a metal spatula. Cook about 4-5 minutes, or until the chicken is browned. Flip and cook another 1-2 minutes to lightly char the tortilla.8 small flour tortillas
- Transfer the cooked chicken tortillas to a serving platter and place a layer of shredded romaine lettuce on top of each one, followed the sautéed vegetables, and a dollop of guacamole.2 1/2 cups shredded lettuce, 1/2 cup guacamole
Notes
Grilling Instructions
- Preheat a flat top on the grill over high heat and grill the chicken tortillas for 4-5 minutes, pressing down using a burger press or a metal spatula . Flip and cook another 1-2 minutes.
- Grill the sliced peppers and onions in a grilling basket or a cast iron pan foil for 4-5 minutes, until softened and slightly charred.
- These smashburger tacos are great to pair with my Homemade Chunky Salsa!
- Storing and reheating leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. For best results, reheat in a skillet or oven to maintain crispiness. Avoid microwaving, as it can make the tortillas soggy.
Nutrition
Calories: 190kcal | Carbohydrates: 18g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 43mg | Sodium: 231mg | Potassium: 466mg | Fiber: 3g | Sugar: 3g | Vitamin A: 949IU | Vitamin C: 37mg | Calcium: 52mg | Iron: 2mg
