Achieve your ideal fajita flavor combination with plenty of options. Choose your protein, add your favorite sauce, our freshly prepped veggie kit, and round out your meal with a fresh side.
CHOOSE ONE: 1 ½ lb Chicken Breast Strips, 1 lb Sirloin Steak Strips, or 1 lb Raw Peeled/Deveined Shrimp (51-60 per pound)
CHOOSE ONE: 8 oz Frontera Skillet Sauce, Select Varieties
CHOOSE ONE: 11.57 oz La Tortilla Factory Corn Tortillas, Select Varieties
CHOOSE ONE: 8 oz Daisy Brand Regular or Light Sour Cream
GET ONE: 10 oz Southwest Veggie Kit
CHOOSE ONE: 1 lb Elote Salad
Our Favorite Way To Serve It Up
In this week’s Little Big Meal, we are featuring our recipe for beef fajitas. Sirloin Steak Strips, onions and colorful array of peppers simmer in a savory sauce blend to create a delicious dinner in under 30 minutes. See below for recipe instructions.
- 2 tbsp canola oil, divided*
- 1 ½ lb Chicken Breast Strips
- Kosher salt and pepper, to taste*
- 1 Southwest Veggie Kit
- 1 pouch Frontera New Mexico Taco Skillet Sauce
- 1 pkg La Tortilla Handmade Style Corn Tortillas
- Lime, cut into wedges*
- Fresh cilantro, for serving*
In large skillet, add oil and heat over medium high for 2-3 minutes. Add chicken and season with salt and pepper. Cook until brown on all sides and the juices run clear, about 5-6 minutes. Remove to plate.
Add remaining 1 tbsp oil to pan and add vegetables from veggie kit. Sauté until lightly browned and slightly tender, about 5 minutes.
Return chicken to pan, reduce heat to medium and add taco skillet sauce to the pan. Simmer until the mixture is warm and bubbling, about 5 minutes.
While mixture simmers, heat a separate pan over medium high heat. Add tortillas, one at a time, to warm and lightly brown on each side, about 30 seconds – 1 minute per side
To serve, spoon chicken into warm tortillas and top with a squeeze of lime and cilantro.