Fuego Chicken Fajita Tacos

🥘 Ingredients

• cooking oil
  1 tsp
• diced chicken thighs
  20 oz
• fajita spice blend
  2 tbsp
• flour tortillas
  12 unit
• guacamole
  1/2 c
• hot sauce (save the rest for serving)
  2 tsp
• lime
  2 unit
• long green pepper (into strips)
  2 unit
• paper towels
• pepper
• red onion (into strips)
  2 unit
• salt
• smoky red pepper crema
  1/2 c

🍳 Cookware

• small bowl
• large pan

1. 

   1

   Wash and dry all produce. Halve, core, and thinly slice long green pepper . Halve, peel, and thinly slice red 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 . Season with salt and pepper .

   long green pepper: 2 unit (into strips), red onion: 2 unit (into strips), lime: 2 unit, guacamole: 1/2 c, hot sauce: 2 tsp (save the rest for serving), salt, pepper
2. 

   2

   Open package of diced chicken thighs and drain off any excess liquid. Heat a drizzle of cooking 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.

   diced chicken thighs: 20 oz, cooking oil: 1 tsp, fajita spice blend: 2 tbsp
3. 

   3

   Meanwhile, wrap flour 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!

   flour tortillas: 12 unit, paper towels
4. 

   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°.

   smoky red pepper crema: 1/2 c