Cheesy Mexican Chicken Fajita Tacos (Tacos de Alambre)

Steps

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1. 1
   Cut chicken breast into small cubes. Squeeze lime juice over it, add minced garlic cloves and all the spices (onion powder, chili powder, garlic powder, cumin, black pepper, and salt). Mix thoroughly to coat the chicken evenly.
   ≈0:06
2. 2
   Heat a pan over medium-high heat. Add bacon strips and cook until crispy. Remove the bacon and pour off most of the fat, leaving just a small amount in the pan.
   ≈0:27
3. 3
   Add chorizo to the pan and break it up as it cooks. Add bell peppers and onion, cooking for about 5–7 minutes until vegetables soften. Remove from pan.
   ≈0:39
4. 4
   Add a little bacon fat to the pan. Arrange the seasoned chicken in a single layer and cook for 5–8 minutes until fully cooked through.
   ≈1:00
5. 5
   Return the cooked vegetables and chorizo to the pan with the chicken. Add fresh cilantro and stir in the bacon.
   ≈1:23
6. 6
   Top with Oaxaca cheese, cover the pan, and let the cheese melt completely.
   ≈1:31
7. 7
   Once the cheese is melted, transfer the cheesy chicken mixture to warm flour tortillas and serve as tacos de alambre.
   ≈1:38