Loaded Fajita-Spiced Chicken Taco Bar

Name: Loaded Fajita-Spiced Chicken Taco Bar with Rice, Guacamole, Bell Pepper, Tomato, Cheddar & Crema
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Bell Pepper; 6 tbsp Sour Cream; 1/2 cup Cheddar Cheese; 1 Tomato; 10 oz Diced Skinless Dark Meat Chicken; 1 unit Chicken Stock Concentrate; 1 tbsp Fajita Spice Blend; 1 Tomato; 6 Tortillas; 4 tbsp Guacamole; 3/4 cup Rice; 1 unit Shallot; 1 tbsp Cooking Oil, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Rice, Guacamole, Bell Pepper, Tomato, Cheddar & Crema

By Recipe0 System

It can feel impossible to find one option that satisfies everyone at dinnertime. Enter: our chef-curated “perfect plates.” We’ll send everything you need to transform your table into a deluxe taco bar in 35 minutes or less, starring juicy spiced chicken, tender sautéed fajita veggies, and a legendary lineup of our favorite toppings—guacamole, tomato, cheddar cheese, and tangy crema. Wrap your dream combination of any (or all) of the above in warm flour tortillas, or switch it up and order extras, like rice (taco bowls!) or kale salad (the perfect side!). And just like that, you’re a mealtime superhero, wizard, or champion—you choose!.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Bell Pepper
6 tbsp Sour Cream
1/2 cup Cheddar Cheese
1 Tomato
10 oz Diced Skinless Dark Meat Chicken
1 unit Chicken Stock Concentrate
1 tbsp Fajita Spice Blend
1 Tomato
6 Tortillas
4 tbsp Guacamole
3/4 cup Rice
1 unit Shallot
1 tbsp Cooking Oil, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce. Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice shallot. Dice tomato into ½-inch pieces.
2

In a small bowl, whisk together three packets of sour cream and 2 tsp water (six packets of sour cream and 4 tsp water for 4 servings). Season with salt and pepper to taste.

In a separate small bowl, combine guacamole and remaining sour cream. Season with salt and pepper to taste.
3

Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and shallot to hot pan. Season with ½ tsp Fajita Spice Blend (1 tsp for 4 servings), salt, and pepper. (You’ll use the rest of the Fajita Spice Blend in the next step.)

Cook, stirring occasionally, until veggies are lightly browned and beginning to soften, 4-6 minutes. Turn off heat; transfer to a medium bowl and cover to keep warm. Wipe out pan.
4

Open package of chicken* and drain off any excess liquid.

Heat a large drizzle of oil in pan used for veggies over medium heat. Add chicken and season with remaining Fajita Spice Blend, salt, and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.
5

Add tomato paste and stock concentrate to pan with chicken. Cook, stirring, until fragrant and chicken is evenly coated, 30-60 seconds.

Stir in ¼ cup water (⅓ cup for 4 servings). Cook, stirring frequently, until slightly thickened, 1-2 minutes more.
6

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

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