Fuego Chicken Fajita Tacos

Name: Fuego Chicken Fajita Tacos with Chicken Thighs, Spicy Guacamole & Smoky Red Pepper Crema
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 unit Long Green Pepper; 1 Onion; 1 Lime; 4 tbsp Guacamole; 1 tsp Hot Sauce; 10 oz Chicken Thigh; 1 tbsp Fajita Spice Blend; 6 Tortillas; 4 tbsp Smoky Red Pepper Crema; Salt; Black Pepper; 1 tsp Cooking Oil

with Chicken Thighs, Spicy Guacamole & Smoky Red Pepper Crema

By Recipe0 System

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!

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 unit Long Green Pepper
1 Onion
1 Lime
4 tbsp Guacamole
1 tsp Hot Sauce
10 oz Chicken Thigh
1 tbsp Fajita Spice Blend
6 Tortillas
4 tbsp Smoky Red Pepper Crema
Salt
Black Pepper
1 tsp Cooking Oil

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Original Source

www.hellofresh.com

Instructions

4 steps

1

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.
2

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.
3

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!
4

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.

Chicken is fully cooked when internal temperature reaches 165°.

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