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Crispy Chicken Fajita Tacos are an irresistible fusion of flavors and textures that will elevate your taco night to new heights. Imagine biting into a warm tortilla filled with tender, marinated chicken thighs, coated in a perfectly crunchy shell, complemented by vibrant sautéed bell peppers and onions. This recipe embodies the essence of comfort food, providing a satisfying crunch with every bite, while the bold flavors transport your taste buds to a lively fiesta atmosphere. Whether you're hosting a gathering, celebrating a special occasion, or indulging in a cozy night in, these tacos promise to satisfy your cravings for something delicious and hearty.

Crispy Chicken Fajita Tacos

Elevate your taco night with Crispy Chicken Fajita Tacos! This mouthwatering recipe blends juicy marinated chicken thighs with vibrant sautéed bell peppers and onions, all wrapped in warm tortillas. Discover the secrets to achieving the perfect crunchy coating and enjoy the bold flavors reminiscent of a festive fiesta. Ideal for gatherings or cozy nights in, these tacos offer a satisfying crunch and hearty taste that will leave everyone craving more. Dive into these delicious tacos and make your next meal unforgettable!
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Ingredients
  

For the Chicken:

1 lb boneless, skinless chicken thighs

1 cup buttermilk

1 cup all-purpose flour

1/2 cup cornstarch

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1/2 tsp cayenne pepper

1/2 tsp salt

1/2 tsp black pepper

Vegetable oil (for frying)

For the Fajitas:

1 red bell pepper, sliced

1 green bell pepper, sliced

1 large onion, sliced

2 tbsp olive oil

1 tsp cumin

1 tsp chili powder

Salt and pepper to taste

For the Tacos:

8 small corn or flour tortillas

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Sour cream or Greek yogurt (optional)

Salsa (optional)

Instructions
 

Marinate the Chicken:

    - In a mixing bowl, soak the chicken thighs in buttermilk for at least 1 hour (or up to overnight in the refrigerator) to tenderize the meat and enhance flavor.

      Prepare the Coating:

        - In another bowl, combine the flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well.

          Bread the Chicken:

            - Remove the chicken from the buttermilk, shaking off the excess. Dredge each piece in the flour mixture, pressing lightly to adhere. Set aside.

              Cook the Chicken:

                - In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once hot, carefully place the breaded chicken thighs in the oil. Cook until golden brown and crispy, about 4-5 minutes per side. Ensure the internal temperature reaches 165°F (75°C). Remove from oil and let drain on paper towels.

                  Sauté the Vegetables:

                    - In another large skillet, heat olive oil over medium heat. Add the sliced onion and bell peppers, and season with cumin, chili powder, salt, and pepper. Sauté until tender and slightly caramelized, about 8-10 minutes.

                      Warm the Tortillas:

                        - While the fajita vegetables are cooking, warm the tortillas in a dry skillet for about 30 seconds on each side or until pliable.

                          Assemble the Tacos:

                            - Slice the crispy chicken into strips. On each tortilla, layer the sautéed fajita vegetables and top with the crispy chicken. Garnish with chopped cilantro, and add sour cream or salsa if desired.

                              Serve:

                                - Serve the tacos warm with lime wedges on the side for squeezing over the top.

                                  Prep Time, Total Time, Servings: 20 minutes | 1 hour 30 minutes | 4 servings