Chicken Fajita Tacos

Chicken Fajita Tacos

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

Makes 4 servings (8 tacos)

Total time: 15 minutes + marinating

COMBINE:

1 Tbsp. minced lime zest

1/4 cup fresh lime juice

4 Tbsp. olive oil, divided

3 Tbsp. minced fresh cilantro

2 Tbsp. adobo sauce

1 Tbsp. minced fresh garlic

1 chipotle in adobo sauce, minced

1 tsp. each ground cumin, ground coriander, dried oregano, and kosher salt

1 lb. boneless, skinless chicken breasts, cut into thin strips

HEAT:

1 each small red and yellow bell peppers, cut into strips (3 cups)

1 small red onion, sliced (1 1/2 cups)

8 flour or corn tortillas (6-inch), warmed

1 avocado, diced

1/2 cup crumbled Cotija

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, stirring occasionally, 30 minutes.

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

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 and red onion, avocado, and Cotija.

Tips: 

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

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

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

Per serving: 699 cal; 38g total fat (11g sat); 103mg chol; 1690mg sodium; 49g carb; 9g fiber; 40g protein