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Export 15 ingredients for grocery delivery
Step 1
Wash and dry all produce. Halve and peel onion; finely chop one half and very thinly slice other. Core, deseed, and finely chop poblano. Finely dice tomato. Trim and thinly slice scallions. Quarter lime.
Step 2
In a small, microwave-safe bowl, combine vinegar, 1 tsp sugar (2 tsp for 4 servings), a large pinch of salt, and 1 TBSP water; stir to dissolve. Stir in sliced onion. Microwave for 30 seconds; set aside to quick-pickle, stirring occasionally.
Step 3
Pat chicken dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. If necessary, wipe out pan.
Step 4
While chicken cooks, in a small bowl, combine sour cream, a squeeze of lime juice, ¼ tsp chipotle powder (taste and add more if you like things spicy), and a pinch of salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency. In a medium bowl, combine tomato, scallions, a large squeeze of lime juice, salt, and pepper.
Step 5
Heat a drizzle of oil in pan used for chicken over medium-high heat. Add chopped onion, poblano, salt, and pepper. Cook, stirring occasionally, until veggies are softened, 3-4 minutes. Return chicken to pan and add Fajita Spice, tomato paste, stock concentrate, and ¼ cup water (⅓ cup for 4 servings). Cook, stirring, until saucy and slightly reduced, 2-3 minutes. Turn off heat. Season with salt and pepper.
Step 6
Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide chicken filling, salsa, pickled onion (draining first), and crema between tortillas. (TIP: Alternatively, put everything in individual serving bowls and let everyone assemble their own tacos.) Serve with any remaining lime wedges on the side.
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