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!
Allergens
Utensils
Tags
Red Onion
1 unit
Chopped Chicken Breast
10 ounce
Smoky Red Pepper Crema
4 tablespoon
Long Green Pepper
1 unit
Fajita Spice Blend
1 tablespoon
Lime
1 unit
Flour Tortillas
6 unit
Guacamole
4 tablespoon
Hot Sauce
1 teaspoon
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
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.
640
kcal
Calories
27
g
Fat
10
g
Saturated Fat
59
g
Carbohydrate
13
g
Sugar
6
g
Dietary Fiber
40
g
Protein
120
mg
Cholesterol
960
mg
Sodium
