Chicken Fajita Tortilla Bowls

Ingredients

olive oil

1 tbsp

chicken breastcut into strips

Veganextra-firm tofu pressed and cut into stripspress first, sear longer for color

1/2 lb1/2 lb

paprika

1/3 tsp

chili powder

1/3 tsp

cumin

1/3 tsp

kosher salt

to taste

black pepper

to taste

garlicminced

1 cloves

sweet onionsliced

1

bell peppersliced

1

poblano peppersliced

1

salsa verde

0.17 cup

limejuiced

1

cooked rice

1 cups

lettuce

2/3 cups

corngrilled

2/3 cups

cotija cheesecrumbled

Vegannutritional yeastmix with squeeze of lime juice for tang

1/3 cup1/3 cup

avocadosliced

1

jalapeñosliced

1

cilantrofresh

0.17 cup

flour tortillaswarm

Gluten-freecorn tortillas warm

22 count

Method

1. 01Combine olive oil, chicken, paprika, chili powder, cumin, salt, and pepper in a large skillet. Set over high heat and cook until seared and cooked through, 8-10 minutes. Add garlic in the last 2 minutes, cook 1 minute, then remove from skillet.10 min
2. 02In the same skillet, add onions and cook until fragrant, about 5 minutes. Add bell peppers and poblano, season with salt and pepper, cook until tender, another 5 minutes.10 min
3. 03Return chicken to the skillet with peppers and toss to combine.
4. 04Whisk salsa verde, lime juice, and olive oil for the vinaigrette. Season with salt.
5. 05Spoon chicken and peppers over bowls of rice. Top with lettuce and grilled corn. Sprinkle corn with chili powder, pour vinaigrette over, crumble cheese on top. Finish with avocado, jalapeño, and cilantro. Serve with warm tortillas.