Mexican Dinner: Authentic Chicken Fajita Tacos with Tomatillo Salsa and Cilantro Lime Rice

Allergens

Wheat (from tortillas)

Ingredients

• 1 pound boneless skinless chicken breasts, cut into thin strips
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 8
• inch soft corn tortillas (for fajita tacos)
• 1 recipe Mexican Tomatillo Salsa
• 1 recipe Cilantro Lime Rice
• 1 lime, cut into wedges

Instructions

1. Season chicken strips with salt and pepper to taste. In a large skillet, heat olive oil over medium high heat. Add chicken and cook until browned and cooked through, about 5 minutes. Transfer cooked chicken to a plate.
2. Warm corn tortillas in the microwave for 30 seconds or on a grill or stovetop. Fill each tortilla with cooked chicken, a spoonful of Mexican Tomatillo Salsa, and a scoop of Cilantro Lime Rice. Serve immediately with lime wedges.

Chef’s Insight

Marinate chicken for an hour to infuse more flavor, if desired.

Notes

Choose ripe tomatillos for the best flavor in salsa.