Grilled Chicken Fajita Tacos

Chicken fajitas don’t get much better. Or do they? Pair this made-from-scratch fajita seasoning with the amazing charred flavour you get from the hot grill. With crisp corn tortilla shells, bold flavour and juicy bell peppers, enjoy these Grilled Chicken Fajita Tacos with your favourite toppings.


For the Fajitas

450 g chicken breasts, sliced into 2 cm strips
1 green capsicum 1 red capsicum 1 yellow capsicum 1 onion
4 tablespoons olive oil, divided
8 corn tortillas

For the Fajita Seasoning

2 tablespoons chilli powder
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons brown sugar
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon onion powder


  1. In a medium-size bowl, combine chilli powder, salt, pepper, brown sugar, paprika, cumin, garlic powder, oregano and onion powder for the fajita seasoning.

  2. Slice bell peppers and onion and place in a zip top bag along with 2 tablespoons of olive oil and half of the fajita seasoning. Shake the bag to coat the peppers and onion evenly.

  3. In a separate bag, place the chicken, 2 tablespoons of olive oil and the remaining fajita seasoning to coat the chicken. Place both bags in the refrigerator.

  4. Preheat grill to 170°C.

  5. Place chicken on one side of the grill and cook for 12-15 minutes, flipping occasionally until an internal temperature of 75°C Place vegetables on the other side and grill for about 10-12 minutes.
    HOT TIP – You can load the vegetables into a non-stick grilling basket to prevent them from falling through the grates.

  6. Place corn tortillas on the grill and lightly grill directly on the grill grates.

  7. After removing chicken from grill, chop into ½ inch pieces. Place chicken and vegetables in corn tortillas, add toppings and serve.