Fiesta and Pineapple Chipotle Tacos

Directions

1. Slice the chicken thighs into strips and cut the capsicums into thin slices.

2. Heat olive oil in a large pan over medium-high heat.

3. Add the chicken in batches and cook for 2–3 minutes per batch until lightly browned.

4. Toss in the sliced capsicums and cook for another 3–5 minutes until softened.

5. Generously season with Lane’s Fajita Rub and mix well so everything is coated.

6. Spoon the chicken and capsicum mix into warm soft tortillas.

7. Top with grated cheese, an extra sprinkle of Fajita Rub, and drizzle over Lane’s Pineapple Chipotle sauce.