Spicy Chicken Fajita Tacos with Smoky Red Pepper Crema

These fully loaded chicken fajita tacos come together in just 20 minutes, making them an ideal weeknight dinner. Fajita-spiced dark meat chicken is sautéed with green pepper and onion, then tossed with a squeeze of lime for a bright, tangy finish.

Pile the mixture into warm flour tortillas and top with spicy guacamole (adjust the heat to your liking), a drizzle of smoky red pepper crema and a dash of hot sauce for extra kick. Every bite is a joyous jumble of flavors and textures!

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

20 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, core and thinly slice green pepper into strips. Halve, peel and thinly slice onion. Quarter lime.
2. 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.
3. 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.
4. 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!
5. 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.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, you can substitute diced chicken breast, but dark meat stays juicier and more flavorful for this quick cook.

How do I make the smoky red pepper crema from scratch?

Blend roasted red peppers with sour cream or Greek yogurt, smoked paprika, garlic, salt and a touch of lime juice until smooth.

Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas work well; just warm them in a dry skillet or microwave until pliable.