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Since our founding in 2010, we've built relationships with local grill masters, southern smoking champions, renowned chefs, and home cooks from Maine to Oregon. We love to learn how cooks of every skill level can use our products to bring delicious meals to their dinner table! Check out our wide variety of recipes, organized on our blog into categories for ease of searching.

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4 Servings

1 1/2  Lbs Chicken Thighs, Boneless, Skinless (or breasts)

Cooking Spray

1 1/2 Tbsp Taco Tuesday

2 Cups Assorted Sliced Peppers (mix of Bell, Jalapeño, Serrano, Anaheim, Poblano)

1 Tbsp Canola Oil

Flour Tortillas

Sour Cream


Salsa (if Desired)



Preheat oven to 375º.   

Place chicken on a sheet pan and spray with cooking oil. Sprinkle on 1 tbsp Taco Tuesday.

Clean and slice your assorted peppers and place on a separate sheet pan. Add 1 tbsp canola oil and sprinkle with 1/2 tbsp Taco Tuesday. Toss to evenly distribute.

Place both sheet pans in oven and bake until chicken registers 165º. Remove and rest for 5 minutes. Slice chicken.

Assemble your fajitas. I used sour cream, sliced avocado and salsa. Served with Black Bean & Corn Salad on the side.


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