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Tabanero Extra Hot Chicken Fajitas with Blistered Tortillas & Avocado

Recipe crafted by Chef Bobby Flay
Total Time 
30 minutes
Prep Time 
15 minutes
Serving Size
3-4 entrees
INGREDIENTS
  • 1 lb. chicken breast, trimmed and cut horizontally into two flat pieces
  • 1 Tabanero Extra Hot Sauce
  • 1 each red bell pepper & yellow bell pepper
  • 1 each large sweet onion
  • 12 whole wheat flour tortillas
  • 3 each limes, cut into wedges
  • 2 tablespoons soy sauce
  • fajita seasoning, to taste
  • kosher salt and fresh cracked black pepper, to taste
  • ¼ cup scallions, sliced thin
  • 2 tablespoon canola oil
  • avocado and salsa, to serve

INSTRUCTIONS
1. Remove the seeds and ribs of bell peppers and slice into ¼ inch julienne. Slice the onions to the same thickness, mix with bell peppers and reserve. Mix chicken with fajita seasoning and let marinate 20 minutes to 4 hours

2. Heat a sauté pan over medium high heat and add 1 tablespoon canola oil, sear chicken breasts and season with salt & pepper. Cook 3-4 minutes until caramelized and a little crispy, remove from pan and keep warm. Slice into strips and toss with half of the Tabanero Extra Hot Sauce

3. Wipe sauté pan and return to high heat, add 1 tablespoon canola oil and pepper / onion mix, sear over high heat until just cooked but still crunchy. Add Tabanero Extra Hot Sauce, soy sauce and juice of 1 lime to the pan and toss

4. To serve, toast tortillas over open flame or grill until just blistered, place pepper and onion mix in serving dish, top with sliced chicken and garnish with tortillas, avocado, scallions, lime wedges and salsa

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