Green Chef

Chicken Fajita Tacos with Creamy Chimichurri

Cotija cheese, Cholula sauce

⏱️ 15 min 🍽️ 2 servings

Cooking Tips

Microwave the tortillas in a damp paper towel for soft, pliable shells. Use a thermometer to ensure the chicken reaches 165°F for safe consumption. If you're changing ingredients, follow any separate CUSTOMIZE instructions or use the main recipe as guidance for substitutes.

Ingredients

1 whole Red Bell Pepper
0.5 whole Red Onion
10 oz Chopped Chicken Breast
0.5 tbsp Fajita Spice Blend
1 whole Umami Stock Concentrate
6 whole Flour Tortillas
2 oz Creamy Vegan Chimichurri Sauce
0.75 oz Cotija Cheese
1 tsp Cholula Sauce
0.5 tsp Sugar
0 Cooking Oil
0 Salt
0 Black Pepper
1 tbsp Water

Tools

large sauté pan
measuring spoons
thermometer
microwave
paper towels

Click anywhere to see instructions →

Green Chef

Chicken Fajita Tacos with Creamy Chimichurri

Cotija cheese, Cholula sauce

⏱️ 15 min 🍽️ 2 servings

Cooking Tips

Ingredients

1 whole Red Bell Pepper
0.5 whole Red Onion
10 oz Chopped Chicken Breast
0.5 tbsp Fajita Spice Blend
1 whole Umami Stock Concentrate
6 whole Flour Tortillas
2 oz Creamy Vegan Chimichurri Sauce
0.75 oz Cotija Cheese
1 tsp Cholula Sauce
0.5 tsp Sugar
0 Cooking Oil
0 Salt
0 Black Pepper
1 tbsp Water

Tools

large sauté pan measuring spoons thermometer microwave paper towels

Mise en Place

Chop vegetables

Cut 1 unit of red bell pepper lengthwise into strips, about ¼ inch thick. Halve strips widthwise. Cut ends off 1 whole red onion and discard peel. Halve lengthwise; cut half the onion (whole onion for 4 servings) lengthwise into strips, about ¼ inch thick.

Open and drain chicken

Open package of 10 oz of chopped chicken breast (use 20 oz for 4 servings) and drain off any excess liquid.

Measure ingredients

Measure out 1 tbsp of fajita spice blend (all for 4 servings), ½ tsp of sugar (1 tsp for 4 servings), 1 tbsp of water (2 tbsp for 4 servings), and have the 1 whole umami stock concentrate (2 whole for 4), 2 oz of creamy vegan chimichurri sauce (4 oz for 4), ¾ oz of cotija cheese (1½ oz for 4), and 1 tsp of Cholula sauce (2 tsp for 4) ready.

Prepare tortillas

Stack 6 flour tortillas (12 for 4 servings) on damp paper towels to have them ready for microwaving. Set aside.

Cooking Steps

Prep the Vegetables

Cut red bell pepper lengthwise into strips, about ¼ inch thick. Halve strips widthwise. Cut ends off red onion and discard peel. Halve lengthwise; cut half the onion (whole onion for 4 servings) lengthwise into strips, about ¼ inch thick.

Start Chicken & Fajita Veggies

Open package of 10 oz (20 oz for 4 servings) chopped chicken breast and drain off any excess liquid. Heat 1½ tablespoons cooking oil in a large sauté pan over medium-high heat. Add chicken, bell pepper, and onion to hot pan. Season with salt and pepper. Cook 2-3 minutes, or until veggies begin to soften and chicken begins to brown.

Finish Chicken & Fajita Veggies

Add about half the 1 tbsp fajita spice blend (all for 4 servings) to pan with chicken and veggies. Cook 30 seconds, stirring constantly. Add 1 (2 for 4 servings) umami stock concentrate, ½ teaspoon sugar (1 teaspoon for 4), and 1 tablespoon water (2 tablespoons for 4). Cook 2-3 minutes, or until chicken is fully cooked, stirring occasionally.

Warm Tortillas

Stack 6 (12 for 4 servings) flour tortillas on damp paper towels; wrap with paper towels. Microwave for 30 seconds, or until warmed and pliable.

Plate Your Dish

Divide tortillas between plates. Fill with chicken and fajita veggies. Drizzle with 2 oz (4 oz for 4) creamy vegan chimichurri sauce. Garnish with ¾ oz (1½ oz for 4) cotija cheese. Drizzle with 1 tsp (2 tsp for 4) Cholula sauce to taste (or omit). Enjoy!

← Click anywhere to see ingredients