1cupshredded cheeseMexican blend, Oaxaca or Muenster
salsa and guacamole for serving
Heat a 12-inch skillet on high heat. As the skillet heats, chop up the bacon. Add the bacon to the hot pan.
While the bacon cooks, cut the chicken into bite size pieces, and marinate the chicken. To a large bowl, add the chicken, 1 tablespoon lime juice, salt, ground cumin, and chili powder. Set aside.
When the bacon is cooked through, about 8 minutes, add the chicken to the pan and cook for 4-5 minutes until the chicken is cooked through. Remove chicken and bacon to a bowl.
To the pan, add onions and jalapenos if using. Cook until the onions are translucent, about 2 minutes. Add chopped bell peppers, and ½ teaspoon salt. Cook for 2 minutes until the peppers have softened. Add lemon juice and ¼ cup of water and deglaze the pan thoroughly.
Add bacon and chicken to the pan, and stir well.
Sprinkle the cheese on the chicken and vegetables. Turn heat down to medium, cover the pan with a lid, and allow the cheese to melt, about 2 minutes.
Meanwhile, get your salsa, guacamole, and sour cream in small bowls so that you can serve alongside the chicken.
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