Chicken Tacos Recipe

Name: Ojos Locos Sports Cantina - Mesas Chicken Tacos Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 500 grams Chicken breast; 2 tablespoons Olive oil; 2 tablespoons Fajita seasoning; 1 cup Bell peppers (sliced); 1 medium Onion (sliced); 8 pieces Corn tortillas; 2 cups Rice (cooked); 1 cup Refried beans; 0.5 cup Cilantro (chopped); 0.5 cup White onion (diced); 0.5 cup Habanero onions (pickled); 1 cup Green salsa; 2 pieces Lime (cut into wedges)

Inspired by Ojos Locos Sports Cantina - Mesa

Time1h

Serves4

(Fajita Chicken) Served with rice y refried beans, cilantro, white onions, habanero onions, green salsa and lime

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Smokey Cider Margarita

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Ingredients

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Fajita Chicken

1 1/8 lb (500 grams) Chicken breast

2 tablespoons olive oil

2 tablespoons Fajita seasoning

1 cup Bell peppers (sliced)

1 medium Onion (sliced)

Taco Assembly

8 pieces Corn tortillas

2 cups Rice (cooked)

1 cup Refried beans

1/2 cup Cilantro (chopped)

1/2 cup White onion (diced)

1/2 cup Habanero onions (pickled)

1 cup Green salsa

2 pieces Lime (cut into wedges)

Method

Fajita Chicken Preparation

Marinate the Chicken

In a bowl, combine the olive oil and fajita seasoning. Add the chicken breast, ensuring it is well coated. Let it marinate for at least 30 minutes.

Cook the Chicken

Heat a skillet over medium-high heat. Add the marinated chicken and cook for 6-7 minutes on each side or until fully cooked. Remove from the skillet and let rest for 5 minutes before slicing.

Sauté Vegetables

In the same skillet, add the sliced bell peppers and onion. Sauté for about 3-4 minutes until they are tender but still crisp.

Taco Assembly

Warm the Tortillas

In a separate skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until soft and pliable.

Assemble the Tacos

On each tortilla, layer the sliced fajita chicken, sautéed bell peppers and onions, cooked rice, and refried beans.

Garnish

Top the tacos with chopped cilantro, diced white onion, and pickled habanero onions. Serve with green salsa and lime wedges on the side.