Prep: 10 Mins Cook: 15 Mins

Chicken Tacos with Cilantro Pesto


For the pesto:
1 bunch fresh cilantro
1/2 cup grated Parmesan cheese
1 can (4 oz.) ORTEGA Diced Green Chiles
1/3 cup lime juice
1 garlic clove
1/2 cup olive oil
salt and pepper

For the Chicken:
2 Tbsp. vegetable oil
4 boneless, skinless chicken breast halves (about 1 1/4 lb.), cut into strips
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1 medium yellow onion, thinly sliced
1 packet (1.25 oz.) ORTEGA Reduced Sodium Fajita Seasoning Mix
1/4 cup water
ORTEGA Taco Shells (any variety)


1. Place cilantro, Parmesan cheese, diced green chiles, lime juice, and garlic in a food processor or blender. Pulse to coarsely chop. With the machine running, slowly add olive oil until mixture forms a smooth puree. Season to taste with salt and pepper.
2. Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken for 7 to 8 minutes, stirring occasionally, until golden brown. Remove and keep warm.
3. In the same skillet, cook pepper and onion 4 to 5 minutes or until softened. Return the chicken to the skillet. Add fajita seasoning mix and water and cook for 2 minutes, stirring occasionally, until sauce thickens.
4. Fill taco shells with chicken and peppers and top with cilantro pesto.

Makes 4 servings.
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