Chicken Chili Tacos

Serves: 6

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
274 5 1 27 4 151 30 5

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.


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Posts By 3FC
  • cynthia loomans

    I would give this recipe a 10. My husband and I LOVE this. I make It about once a month.

  • amber

    Made this last night and was amaaazing!! Will definetly be making it again!!