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Welcome to the exciting world of Mini Chicken Fajita Taco Cones, where traditional flavors meet a creative twist that is perfect for any occasion. This vibrant dish invites a medley of fresh ingredients and bold spices, making it an ideal choice for gatherings, family dinners, or even a casual weeknight meal. Imagine the crunchy texture of a taco cone filled to the brim with juicy marinated chicken, colorful vegetables, and an array of tantalizing toppings. Each bite is an explosion of flavor that promises to delight your palate and impress your guests.

Mini Chicken Fajita Taco Cones

Discover the fun and flavor of Mini Chicken Fajita Taco Cones! These delightful handheld treats combine juicy marinated chicken, vibrant bell peppers, and an array of toppings, all nestled in a crunchy cone. Perfect for gatherings or an easy weeknight meal, each bite is a burst of flavor. With a blend of spices and fresh ingredients, you can customize them to suit your taste. Dive into this delicious recipe and impress your guests with this creative twist on a classic favorite!
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Ingredients
  

1 lb boneless, skinless chicken breasts, diced

1 bell pepper (any color), sliced into thin strips

1 medium onion, thinly sliced

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

8 mini taco cone shells (store-bought or homemade)

1 cup shredded cheese (cheddar or Mexican blend)

1 ripe avocado, diced

1/2 cup sour cream or Greek yogurt

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

Marinate the Chicken: In a medium bowl, combine the diced chicken, olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Mix well to coat the chicken evenly. Let it marinate for at least 15 minutes to absorb the flavors.

    Cook the Chicken & Vegetables: Heat a large skillet over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes, or until it is fully cooked and browned. Remove the chicken from the skillet and set aside. In the same skillet, add the sliced bell pepper and onion. Sauté for about 3-5 minutes until they are tender-crisp.

      Combine: Return the cooked chicken to the skillet and toss it with the sautéed vegetables. Cook together for an additional 2-3 minutes so that all the flavors meld.

        Prepare Taco Cones: If using store-bought mini taco cones, preheat the oven as per package instructions to crisp them. If making homemade cones, mold tortilla segments into cone shapes and bake them until crispy.

          Assemble the Cones: Layer some of the chicken and vegetable mixture into each taco cone. Top with a generous sprinkle of shredded cheese, diced avocado, and a dollop of sour cream or Greek yogurt.

            Garnish and Serve: Sprinkle chopped fresh cilantro over the filled cones. Serve immediately with lime wedges on the side for an extra zesty kick.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings