recipe ingredients
2 red bell peppers
2 fresh Anaheim (California or New Mexico) green chilies or 1 green bell pepper
4 or 5 fresh jalapeno chilies
1 1/3 pounds boneless, skinless chicken breasts
1 tablespoon salad oil
1 onion thinly sliced
3 cloves garlic, minced
1 tablespoon cumin seed
1/2 cup chopped fresh cilantro
3 tablespoons lime juice
Salt and pepper
1 dozen warm corn or low-fat flour tortillas (6- or 7-in.)
lime wedges
Nonfat sour cream and salsa if desired

recipe directions
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.

You can follow any reviews to this recipe through the RSS 2.0 feed. You can leave a review, or trackback from your own site.