Tacos de Alambre: Cheesy Chicken Fajita Tacos

Steps

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1. 1
   Cut the 1.5 lbs chicken breast into small cubes and combine with the juice of one lime, minced garlic, and all spices (onion powder, chili powder, garlic powder, cumin, black pepper, and salt). Mix well to coat the chicken evenly.
   ≈0:19
2. 2
   Heat a pan over medium-high heat and cook the bacon strips until crispy. Remove and set aside, leaving some bacon fat in the pan.
   ≈0:45
3. 3
   Add 2 oz chorizo to the pan and break it up while cooking. Add the red and green bell peppers, small onion, and jalapeño, stirring occasionally. Cook for 5-7 minutes until the vegetables are softened.
   ≈0:58
4. 4
   Remove the vegetable and chorizo mixture and set aside. Spread the marinated chicken in a single layer in the same pan with a bit of bacon grease and cook for 5-8 minutes until fully cooked through.
   ≈1:31
5. 5
   Return the cooked vegetables and chorizo mixture to the pan along with the cilantro and cooked bacon. Toss everything together.
   ≈2:08
6. 6
   Top the chicken and vegetable mixture with Oaxaca cheese, cover the pan, and let the cheese melt completely.
   ≈2:31
7. 7
   Spoon the cheesy chicken and vegetable mixture into flour tortillas. Serve as is or with your choice of salsa, sour cream, or guacamole on the side.
   ≈2:53