Sizzling Tex-Mex Fajita Street Tacos

Allergens

Dairy (queso fresco)

Ingredients

• 2 boneless, skinless chicken breasts 1 red bell pepper, sliced into strips 1 green bell pepper, sliced into strips 1 yellow onion, thinly sliced 4 small corn tortillas 1 cup pico de gallo 1/2 cup queso fresco, crumbled 1 lime, cut into wedges 3 tablespoons oil 2 teaspoons chili powder 1 teaspoon smoked paprika 1 teaspoon ground cumin Salt and pepper to taste

Instructions

1. In a large bowl, combine chicken breasts, chili powder, smoked paprika, cumin, salt, and pepper. Toss well to coat the chicken evenly. Let marinate for at least 30 minutes.
2. Heat 2 tablespoons of oil in a grill pan or skillet over medium high heat. Add the marinated chicken breasts and cook until browned on both sides and cooked through, about 5 6 minutes per side. Remove from pan and let rest for a few minutes before thinly slicing.
3. In the same pan, add the remaining tablespoon of oil, bell peppers, and onions. Cook until softened and slightly charred, about 4 5 minutes. Season with salt and pepper to taste.
4. Warm corn tortillas on a grill or in a dry skillet for about 30 seconds per side.
5. Assemble the tacos by layering sliced chicken, sautéed vegetables, pico de gallo, and queso fresco on each warm tortilla. Serve with lime wedges on the side.

Chef’s Insight

For added heat, sprinkle the tacos with a pinch of red pepper flakes or sliced jalapeños.

Notes

Adjust the heat levels according to your preference by using more or less chili powder and smoked paprika.