Stir-Fried Chicken and Chili Tacos |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Very yummy! I agree it *looks* like an insane amount of peppers, but it really *is* good, and you can calm the heat by removing or reducing the seeds. I'm a bit of a wimp when it comes to hot food, but this works with very few jalapeño seeds for me. LOVE IT! Ingredients:
2 red bell peppers (about 12 oz. total) |
2 fresh anaheim chilies (california or new mexico, about 8 oz. total) |
4 -5 fresh jalapeno chilies (3 to 4 oz. total) |
1 1/3 lbs boneless skinless chicken breasts |
1 tablespoon salad oil |
1 onion, thinly sliced (about 8 oz.) |
3 garlic cloves, minced |
1 tablespoon cumin seed |
1/2 cup chopped fresh cilantro |
3 tablespoons lime juice |
salt and pepper |
12 warm corn tortillas (6 or 7 in. round) or 12 low-fat flour tortillas (6 or 7 in. round) |
lime wedge |
salsa |
plain nonfat yogurt |
Directions:
1. Stem and seed bell peppers and Anaheim and jalapeño chilies. Cut bell peppers and chilies into thin slivers about 3 inches long.
2. Cut chicken crosswise into thin slices about 3 inches long.
3. Heat 2 teaspoons oil in a 10 to 12 inch frying pan over high heat, add chicken and stir-fry until chicken is opaque throughout, 4 to 5 minutes. Remove chicken from pan.
4. Return pan to high heat. Add remaining oil and onion, garlic and cumin; stir-fry 1 minute. Add bell peppers and chilies and stir-fry until they begin to wilt, about 2 minutes.
5. Return cooked chicken to pan and stir in cilantro, lime juice and salt and pepper to taste. Pour chicken mixture into a bowl.
6. To assemble each taco, fill a tortilla with chicken mixture. Squeeze a lime wedge over the filling and add salsa and yogurt to taste.
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