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Lunch / Dinner

Chicken Fajita Tacos

These Chicken Fajita Tacos feature a zesty marinade, while the red onion and bell peppers add flavor and nutrition. A sprinkling of salty cheese and creamy avocado finishes these beauties just right.

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Ingredients

COMBINE:

HEAT:

Test Kitchen Tip

If you want, marinate the chicken for up to 3 hours. Longer than that and the acid in the marinade will squeeze out the moisture, making the chicken tough.

Instructions

Combine zest, lime juice, 2 Tbsp. oil, cilantro, adobo sauce, garlic, chipotle, cumin, coriander, oregano, and salt in a shallow dish for the marinade. Add chicken, cover, and refrigerate, tossing occasionally, 30 minutes.

Heat remaining 2 Tbsp. oil in a skillet over medium-high until shimmering. Add bell peppers and onion and cook, stirring, until softened, 4–5 minutes; transfer to a plate and tent with foil.

Add chicken and marinade to same skillet. Cook over medium-high heat until chicken is cooked through and marinade is reduced, 5–6 minutes.

Divide chicken among tortillas and top with bell peppers, onion, avocado, and Cotija.

For added heat and flavor in the marinade, use the adobo sauce as well as a chipotle chile.

For added heat and flavor in the marinade, use the adobo sauce as well as a chipotle chile.

So the chicken absorbs more of the marinade, and cooks quickly, cut the breasts into thin strips.

So the chicken absorbs more of the marinade, and cooks quickly, cut the breasts into thin strips.

To quickly and easily crumble the Cotija, firmly pull the tines of a fork across the block of cheese.

To quickly and easily crumble the Cotija, firmly pull the tines of a fork across the block of cheese.

Nutritional Facts

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Lunch / Dinner

Chicken Fajitas

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