Chicken Fajita Tacos

Ingredients

Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.

• 150 g chicken breast

• 1 bell pepper

• 1/2 onion

• 1/2 lime

• 2 tortillas

• 1/4 tsp salt

• 1/4 tsp black pepper

• 2 tbsp water

Tools you'll need

Instructions

1. 1

   Slice the chicken breast into thin strips, about 1 cm wide. Slice the bell pepper into thin strips and the onion into thin slices.

   ~5 min
2. 2

   Heat a non-stick skillet over medium-high heat. Add the chicken strips and cook, stirring occasionally, until browned and cooked through (internal temperature 74°C/165°F), about 5 minutes. Season with salt and black pepper.

   ~5 min
3. 3

   While step 2 cooks

   While the chicken cooks, warm the tortillas in a dry skillet or directly over a low flame for about 30 seconds per side, until pliable. Keep them covered.

   ~1 min
4. 4

   Remove the chicken from the skillet. Add the bell pepper and onion to the same skillet with 2 tablespoons of water. Cook, stirring, until the vegetables are tender-crisp, about 3 minutes.

   ~3 min
5. 5

   Return the chicken to the skillet with the vegetables and toss to combine. Squeeze the lime juice over the mixture. Serve immediately in the warm tortillas.

   ~1 min