Loaded Fajita-Spiced Chicken Taco Bar

🥘 Ingredients

• black pepper
  1 tsp
• chicken stock concentrate
  2 unit
• cooking oil
  1 tbsp
• diced skinless dark meat chicken
  20 oz
• fajita spice blend
  2 tbsp
• flour tortillas
  12 unit
• green bell pepper
  2 unit
• guacamole
  1/2 c
• paper towels
• salt
  1 tsp
• shallot
  2 unit
• sour cream
  3/4 c
• tomato
  2 unit
• tomato paste
  2 unit
• water
  14 tsp

🍳 Cookware

• small bowl
• small bowl
• large pan
• medium bowl

1. 

   1

   Wash and dry produce. Halve, core, and thinly slice green bell pepper into strips. Halve, peel, and thinly slice shallot . Dice tomato into 1/2-inch pieces.

   green bell pepper: 2 unit, shallot: 2 unit, tomato: 2 unit
2. 

   2

   In a small bowl , whisk together three packets of sour cream and water (six packets for 4 servings). Season with salt and black pepper to taste. In a separate small bowl , combine guacamole and the remaining sour cream . Season with salt and black pepper to taste.

   sour cream: 3/4 c, water: 2 tsp, salt: 1 tsp, black pepper: 1 tsp, guacamole: 1/2 c, sour cream, salt, black pepper
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add green bell pepper and shallot to the hot pan. Season with 1/2 tsp fajita spice blend (1 tsp for 4 servings), salt , and black pepper . (You will use the rest of the fajita spice blend in the next step.) Cook, stirring occasionally, until the vegetables 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 the pan.

   cooking oil: 1 tbsp, green bell pepper, shallot, fajita spice blend: 2 tbsp, salt, black pepper, fajita spice blend
4. 

   4

   Open the package of diced skinless dark meat chicken and drain any excess liquid. Heat a large drizzle of cooking oil in the pan used for the vegetables over medium heat. Add diced skinless dark meat chicken and season with the remaining fajita spice blend , salt , and black pepper . Cook, stirring occasionally, until the chicken is browned and cooked through, ⏱️ 4-6 minutes .

   diced skinless dark meat chicken: 20 oz, cooking oil, diced skinless dark meat chicken, fajita spice blend, salt, black pepper
5. 

   5

   Add tomato paste and chicken stock concentrate to the pan with the chicken. Cook, stirring, until fragrant and the chicken is evenly coated, ⏱️ 30-60 seconds . Stir in water . Cook, stirring frequently, until slightly thickened, ⏱️ 1-2 minutes .

   tomato paste: 2 unit, chicken stock concentrate: 2 unit, water: 4 tbsp
6. 

   6

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

   flour tortillas: 12 unit, paper towels
7. 

   7