Lobster Tail Fajita Bowls
with Chips, Pico & Chili Lime Crema
- Milk
- Sesame
- Shellfish
For this fajita-inspired meal, our chefs thought outside the tortilla—errr, box—to create some seriously epic bowls. You’ll start with a base of buttery rice, saucy spiced chicken, and sautéed peppers and onions, then jazz things up with Monterey Jack cheese, homemade pico de gallo, a chili lime crema, and blue corn tortilla chips. When ready to build your bowl, feel free to go wild with assembly. Crema on bottom! Rice on top of chicken! Crush up your tortilla chips for a crunchy garnish, or serve along the side for scooping—that’s the beauty of making it yourself!
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Onion
1.5 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
1 unit
Chicken Stock Concentrate
1 unit
Long Green Pepper
1 unit
Jalapeño
1 teaspoon
Chili Powder
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Tomato
1 unit
Lime
8 ounce
Lobster Tails
(Contains: Shellfish)
¾ cup
Jasmine Rice
1 tablespoon
Southwest Spice Blend
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Dice tomato. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Zest and quarter lime. Mince jalapeño, removing ribs and seeds for less heat. Halve, core, and thinly slice green pepper into strips.
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, in a small bowl, combine tomato, minced onion, a squeeze of lime juice, and as much jalapeño as you like. Season with salt and pepper.
In a separate small bowl, combine sour cream, a squeeze of lime juice, and a pinch of chili powder (you’ll use the rest later). Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper; cook, stirring occasionally, until browned and softened, 7-9 minutes. Season with salt and pepper. TIP: Lower heat and add a splash of water if veggies begin to brown too quickly.
Turn off heat; transfer to a medium bowl and cover to keep warm. Wipe out pan.
Heat another drizzle of oil in pan used for veggies over medium-high heat. Open package of chicken* and drain off any excess liquid. Add chicken in a single layer and season with Southwest Spice Blend and remaining chili powder. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.
Stir in stock concentrate and a splash of water; cook until saucy, 1-2 minutes.
Turn off heat. Season with salt and pepper.
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and lime zest. Season with salt and pepper.
Divide rice between bowls and top with chicken and veggies. Drizzle with crema. Top with Monterey Jack and pico de gallo. Serve with tortilla chips and remaining lime wedges on the side.
