One-Pan Cantina Chicken Fajitas
with Spicy Guacamole & Smoky Red Pepper Crema
- Milk
- Wheat
- Soy
Tonight’s meal is quick, easy, and downright delicious. It’s got it all—we’re talking spiced shrimp, sautéed green pepper, and onion, all tossed with lime juice for a tangy punch. The joyous jumble gets piled into steamy flour tortillas along with spicy guacamole, a drizzle of smoky red pepper crema, and a dash of hot sauce if you like a little extra kick. Talk about a fajita-tastic meal!
Ingredients
1 unit
Red Onion
10 ounce
Chopped Chicken Breast
4 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
1 tablespoon
Fajita Spice Blend
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
4 tablespoon
Guacamole
1 unit
Bell Pepper
1 teaspoon
Hot Sauce
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
Quarter lime. Halve, core, and thinly slice pepper into strips. Halve, peel, and thinly slice onion.
In a small bowl, combine guacamole, a squeeze of lime juice, and a dash of hot sauce (save the rest for serving). Season with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add pepper and onion; season with salt and pepper. Cook, stirring, until slightly softened, 4-5 minutes.
Add half the Fajita Spice Blend (you’ll use the rest in the next step) and cook until fragrant, 30 seconds.
Meanwhile, rinse shrimp* under cold water, then pat dry with paper towels.
Push veggies to one side of pan; add a drizzle of oil to empty side. Add shrimp and remaining Fajita Spice Blend. Cook, stirring occasionally, until shrimp are opaque and cooked through, 3-4 minutes.
Stir veggies and shrimp to combine. Add a big squeeze of lime juice and season with salt and pepper to taste. Turn off heat.
Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
Divide tortillas between plates; fill with shrimp and veggie filling and spicy guacamole. Drizzle with smoky red pepper crema. Serve with remaining hot sauce and any remaining lime wedges on the side.
