Grilled Chicken Fajitas

Ingredients

• 2 chicken breasts
• 1 package Wick Fowler’s®️ Famous Taco Seasoning Mix, divided
• 1/2 orange bell pepper, stemmed, seeded and cut into thick strips
• 1/2 yellow bell pepper, stemmed, seeded and cut into thick strips
• 1/2 green bell pepper, stemmed, seeded and cut into thick strips
• 2 cups shishito peppers
• 1 red onion, cut into wedges
• 1 tomato, cut into wedges
• 1 lime, cut into quarters
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 8 (8-inch) tortillas, warmed on the grill
• Suggested toppings: sour cream, guacamole, salsa, black beans, cilantro, grated cheese

Directions

1. Rub the chicken breasts with half of the taco seasoning.
2. Toss the bell peppers, shishito peppers, onions, tomatoes, and lime quarters with 2 tablespoons olive oil, remaining taco seasoning and salt and pepper. Preheat a grill or grill pan to medium-high heat, about 400℉.
3. Transfer bell peppers, shishito peppers, onions, tomatoes and lime quarters to the grill ( a grill basket or aluminum foil packet may be used) and cook for 3 to 4 minutes per side or until charred and tender. Remove from grill to a platter and tent with foil to keep warm. Brush chicken with remaining tablespoon of olive oil and transfer to grill. Cook for 4 to 5 minutes per side or until cooked through with an internal temperature of 165℉. When done, transfer to a cutting board and let rest for 5 minutes before slicing.
4. Warm the tortillas on the grill (either wrapped in foil or directly on grill). Arrange peppers, onions, tomatoes, limes and chicken on a large platter with warmed tortillas and assorted toppings on the side, and allow diners to prepare fajitas as they like.