Fuego Chicken Fajita Tacos
- Milk
- Wheat
- Soy
These quick and easy tacos are fully loaded—we’re talking fajita-spiced chicken and sautéed green pepper and onion, all tossed with lime juice for a tangy punch. This joyous jumble is piled into steamy flour tortillas with spicy guacamole (adjustable to your liking), a drizzle of smoky red pepper crema, and a dash of hot sauce if you like a little extra kick—all in a hot 20 minutes!
Ingredients
1 unit
Red Onion
10 ounce
Chopped Chicken Breast
4 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
1 unit
Long Green Pepper
1 tablespoon
Fajita Spice Blend
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
4 tablespoon
Guacamole
1 teaspoon
Hot Sauce
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Halve, core, and thinly slice green pepper into strips. Halve, peel, and thinly slice onion. Quarter lime.
In a small bowl, combine guacamole, juice from one lime wedge (two wedges for 4 servings), and a dash of hot sauce (save the rest for serving). Season with salt and pepper.
Open package of chicken* and drain off any excess liquid.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, green pepper, onion, and Fajita Spice Blend; season with salt and pepper. Cook, stirring, until veggies are slightly softened and chicken is browned and cooked through, 4-6 minutes.
Stir in a squeeze of lime juice (big squeeze for 4 servings) and remove from heat.
Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. TIP: Feel free to toast your tortillas if you want some crunch!
Divide tortillas between plates. Fill with chicken and veggie filling; top with spicy guacamole and smoky red pepper crema. Serve with remaining hot sauce and remaining lime wedges on the side.
