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Categories:
red bell peppers green anaheim jalapeno chilies chicken breasts salad oil onion garlic cumin fresh cilantro lime juice salt corn tortillas lime wedge nonfat sour cream
Viewed: 70 - Published at: 5 years agoIngredients
- 2 red bell peppers
- 2 fresh green anaheim chilies (California or New Mexico, or 1 green bell pepper)
- 4 -5 fresh jalapeno chilies
- 1 13 lbs boneless skinless chicken breasts
- 1 tablespoon salad oil
- 1 onion, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon cumin seed
- 12 cup chopped fresh cilantro
- 3 tablespoons lime juice
- salt and pepper
- 1 dozen warm corn tortillas (6- or 7-in.) or 1 dozen low-fat flour tortillas (6- or 7-in.)
- lime wedge
- nonfat sour cream, and salsa if desired
Method
- Stem and seed bell peppers and Anaheim and jalapeno chilies.
- Cut bell pepper and chilies into thin slivers about 3 inches long.
- Cut chicken crosswise into thin slices about 3 inches long.
- Set a 10- to 12-inch frying pan over high heat.
- Add 2 teaspoons oil.
- When hot, add chicken, and stir-fry until chicken is opaque throughout, 4 to 5 minutes.
- Remove chicken from pan.
- Return pan to high heat.
- Add remaining 1 teaspoon salad oil, sliced onion, garlic, and cumin; stir-fry for 1 minute.
- Add the bell pepper and chilies.
- Stir-fry until they begin to wilt, about 2 minutes.
- Return cooked chicken to the pan.
- Add chopped cilantro, lime juice, and salt and pepper to taste.
- Pour into a bowl.
- To assemble each taco, fill a tortilla with chicken mixture.
- Squeeze a lime wedge over the filling.
- Add salsa and nonfat sour cream to the taco to taste.
