• 20minutes
  • 270calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, E, P
MineralsSelenium, Natrium, Fluorine, Manganese, Silicon, Calcium, Iron, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 red bell peppers

  2. 2 fresh green anaheim chilies (California or New Mexico, or 1 green bell pepper)

  3. 4 -5 fresh jalapeno chilies

  4. 1 1/3 lbs boneless skinless chicken breasts

  5. 1 tablespoon salad oil

  6. 1 onion , thinly sliced

  7. 3 garlic cloves , minced

  8. 1 tablespoon cumin seed

  9. 1/2 cup chopped fresh cilantro

  10. 3 tablespoons lime juice

  11. salt and pepper

  12. 1 dozen warm corn tortillas (6- or 7-in.) or 1 dozen low-fat flour tortillas (6- or 7-in.)

  13. lime wedge

  14. nonfat sour cream , and salsa if desired

Instructions Jump to Ingredients ↑

  1. Stem and seed bell peppers and Anaheim and jalapeno chilies.

  2. Cut bell pepper and chilies into thin slivers about 3 inches long.

  3. Cut chicken crosswise into thin slices about 3 inches long.

  4. 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.

  5. Remove chicken from pan.

  6. 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.

  7. 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.

  8. 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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