Ingredients
Scale
For the Tacos
- 1 lb. boneless, skinless chicken breasts
- 1 1/3 cups of Randall Pinto Beans, drained
- 3 peppers (we used one red, green, and yellow bell pepper)
- 1 large sweet onion
- 1 packet of fajita seasoning (we choose a low sodium variety)
- 1 cup of sour cream
- 1 bunch of cilantro, finely chopped
- Juice of 3 limes, plus one sliced for serving
- 12 soft flour tortillas
- Sliced jalapeños (optional)
For the marinade:
- 1 cup orange juice
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. olive oil
- 1 large Tbsp. minced garlic
Instructions
- Combine whole chicken breasts and marinade in a ziplock bag and massage to mix and coat chicken evenly. Lay bag flat in fridge for 30 minutes. You can do this step a few hours ahead of time to impart deeper flavor. Remove chicken from marinade and allow chicken breasts to come to room temperature. Discard the remaining marinade. Place on grill or pan over medium high heat, turning, and cook until chicken is browned and cooked through. Set aside to rest.
- Wash and trim produce, cutting onions and peppers into thin julienne cuts. Trim stems off cilantro and finely chop. Thinly slice jalapeños if desired.
- Over medium high heat, add 2 Tbsp. olive oil to a nonstick pan (or chicken pan if you used the stovetop). Add onion and peppers and sauté until soft and onions are slightly translucent, 5-7 minutes
- Add Randall Pinto Beans, fajita seasoning, and the juice of two limes (instead of the water called for with the seasoning packet). Stir to combine.
- Thinly slice rested chicken breast and add to fajita mixture. Bring all ingredients to low heat setting and cover.
- Heat tortillas before serving. Some folks prefer to just warm them up, but if you place them in the oven on the rack in a single layer on 400 degrees for 2-3 minutes, they will puff up and get a little crispy on the outside!
- Mix half the cilantro, sour cream, and remaining juice of one lime for the crema topping.
- Serve garnished with remaining cilantro, jalapeno slices, and lime wedges!