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two chicken tacos on a plate next to a jar of sour cream.
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5 from 3 votes

Chicken Tacos For One

These single serving chicken tacos are filled with seasoned shredded chicken, sautéed peppers and onions, and melty cheese, all crisped to perfection in a skillet and ready in 20 minutes!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Dish
Cuisine: American, Mexican
Keyword: chicken tacos, leftover chicken tacos, pan fried chicken tacos, rotisserie chicken tacos, single serving chicken tacos, small batch chicken tacos, soft chicken tacos
Servings: 1 serving (2 tacos)
Author: Joanie Zisk

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 cup shredded cooked chicken (about 3 ounces)
  • ½ small red bell pepper -sliced into strips
  • ½ small green bell pepper -sliced into strips
  • ¼ small onion -sliced
  • ¼ teaspoon ground cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon chili powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon dried oregano
  • ⅛ teaspoon salt
  • 1 ½ tablespoons water
  • 3.5 ounces canned diced tomatoes (about ¼ of a 14.5 ounce can)
  • 2 (8-inch) flour tortillas
  • ½ cup shredded monterey jack cheese (about 2 ounces)
  • ½ tablespoon butter
  • Optional for topping: sour cream, sliced jalapeños, guacamole, sliced avocados, and/or chopped cilantro
US - Metric

Instructions

  • In a 10-inch skillet over medium heat, add the olive oil.
  • Add the bell peppers and onions. Cook, stirring occasionally, for 4-5 minutes until they soften.
  • Stir in the shredded chicken and sprinkle the cumin, garlic powder, chili powder, smoked paprika, oregano, and salt over the top. Mix well to coat the chicken evenly.
  • Pour in the water and add the diced tomatoes. Let everything simmer for 3-5 minutes until heated through.
  • In a separate skillet, melt the butter over medium heat.
  • Lay the tortillas on a flat surface. Spoon the chicken mixture onto each tortilla and top with shredded cheese. Fold them in half.
  • Place the tacos in the buttered skillet and cook for 2-3 minutes per side until golden and crispy.
  • Remove from the skillet, add your favorite toppings, and enjoy!

Notes

  • Read Before You Start: Skim through the recipe, ingredient notes, and any process photos before cooking. This will help you understand each step and ensure great results.
  • Adjust the Seasoning: Taste as you go and tweak the spices to your liking. Everyone has different preferences, so feel free to add more or less of any spice.
  • Use Butter for Crispy Tacos: A little butter in the skillet helps prevent sticking, adds flavor, and gives the tortillas a crisp, golden texture.
  • Don’t Overstuff: Evenly distribute the chicken and cheese in the tortillas for a balanced bite. Overfilling can lead to tearing or spilling.
  • Serve Immediately: Tacos are best right after cooking—crispy tortillas, melty cheese, and fresh flavors.
 
Ingredient Note: The recipe calls for half of a small red bell pepper and half of a small green bell pepper, but you can use one whole bell pepper of any color you like.

Nutrition

Serving: 1serving | Calories: 877kcal | Carbohydrates: 55g | Protein: 43g | Fat: 50g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 1096mg | Potassium: 543mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1644IU | Vitamin C: 88mg | Calcium: 63mg | Iron: 3mg

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