Mexican tacos / pasta


Y’all, I have to share with you this incredible recipe I found that totally blew me away by how great it was! I’m all for trying fixing the same meals frequently, but I always feel like I make the same food every week and this week I wanted to try something, not really new, but easy and healthy!

I made tacos with the mixture the first night, and then on the second night I made pasta with the leftovers! (there was a lot lol) And it was incredible and thought I would share with you the awesomeness!

P.S. – I also made this for only 2 people, you can double this for however many people you’re serving.


  • 1-1/2 pounds of skinless boneless chicken – sliced into strips (I’m not sure how much is 2 pounds but I used 3 breasts and it was plenty!)
  • 1 red, green and yellow bell pepper – cored and sliced into strips
  • 1 yellow onion, halved and sliced from top to root
  • 2 cloves garlic, minced
  • 3 Tbsp olive oil
  • 2 Tbsp fresh lime juice (optional)
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1 tsp parsley
  • Salt and black pepper
  • taco shells (I used hard, next time I’ll use soft)
  • Sour cream


  • Preheat oven to 400 degrees. Spray a pan with non-stick cooking spray

For the seasoning:

  • In a small mixing bowl whisk together chili powder, garlic powder, cayenne pepper, parsley, 1 1/2 tsp salt and 1/2 tsp pepper, set aside.

For the taco filling:

“Spread bell peppers and yellow onion onto baking sheet. Top with chicken strips then sprinkle garlic and seasoning evenly over chicken strips. Drizzle olive oil over top then toss everything to evenly coat. Spread into an even layer. Roast in preheated oven, tossing once halfway through cooking, until veggies are tender and chicken has cooked through, about 18 – 25 minutes (test a few of the larger pieces to make sure they are 165 in the center, careful not to over-bake it or the chicken may be dry). Wrap tortillas tightly in foil and warm in oven during last 5 minutes of fajita filling cooking.”

“If you use limes, drizzle lime juice evenly over top of the chicken fajita filling, sprinkle with parsley and more salt to taste and toss to coat. Serve filling warm in warm tortillas with desired toppings.”

(This is really quite easy and that was the ultimate goal here.)


  • Left overs from the tacos
  • 1 cup parmesan cheese
  • 1 box bowtie noodles (honestly, any noodles will do)
  • 3 cups water


 Bring the water to a boil, and put the noodles in. Cook them for about 15 minutes on high heat. Drain them after they are done cooking and then take the taco mix and combine it in the noodles.

Wait a couple minutes so the chicken and veggies get warm and then add half of the parmesan cheese. Later when the whole mixture is hot, add the rest and even a little more if you’d like; SERVE.

And that’s a wrap! lol. Both of these recipes are SOOOO good!! If you decide to cook them and try them, let me know!

Hope you enjoyed! :)

2 thoughts on “Mexican tacos / pasta

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