line and lee chicken tacos
Recipe Note: EASY
serves 4-6

1 TBS olive oil
1 1/2 - 2 pounds boneless, skinless chicken breasts cut into 1/4-inch cubes
frontera classic fajita skillet sauce with chipotle + lime

queso fresco - crumbled
3 radishes - thinly sliced
1 cup pineapple - chopped, broiled or grilled until slightly charred
1 jalapeño - thinly sliced
cilantro - roughly chopped
hot sauce - optional
greek yogurt or sour cream - optional
warm tortillas

heat the olive oil in a large non-stick skillet. add half of the chicken to the skillet and cook for 4 minutes or until golden (stirring halfway through). repeat with the remaining chicken. remove all of the chicken from the pan, then add the skillet sauce to the pan and bring to a boil. stir in the chicken back in and cook for 2 more minutes or until the chicken is cooked through. then chop the chicken into smaller pieces. 

make a taco bar with each of the ingredient items and your family can create their own tacos! 
photo by: doreen corrigan