Spicy Chicken Tacos
.
Yield
4 servingsPrep
10 minCook
25 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
corn tortillas (6-inch)
|
*
|
| 1 | pound |
chicken breast halves, boneless, skinless
trimmed of fat and cut into thin strips |
|
| 1 | x |
salt
to taste |
*
|
| 2 | teaspoons |
canola oil
divided |
|
| 1 | large |
onions
sliced |
|
| 1 | large |
green bell peppers
seeded and sliced |
|
| 3 | large |
garlic cloves
minced |
*
|
| 1 | each |
jalapeño pepper
seeded and minced |
*
|
| 1 | tablespoon |
cumin
ground |
|
| ½ | cup |
hot salsa
prepared, plus more for garnish |
* |
| ¼ | cup |
cilantro
chopped fresh |
|
| 1 | x |
scallions, spring or green onions
chopped for garnish |
*
|
| 1 | x |
tomatoes
chopped fresh for garnish |
*
|
| 1 | x |
sour cream, light
for garnish |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
corn tortillas (6-inch)
|
*
|
| 453.6 | g |
chicken breast halves, boneless, skinless
trimmed of fat and cut into thin strips |
|
| 1 | x |
salt
to taste |
*
|
| 1E+1 | ml |
canola oil
divided |
|
| 1 | large |
onions
sliced |
|
| 1 | large |
green bell peppers
seeded and sliced |
|
| 3 | large |
garlic cloves
minced |
*
|
| 1 | each |
jalapeño pepper
seeded and minced |
*
|
| 15 | ml |
cumin
ground |
|
| 118 | ml |
hot salsa
prepared, plus more for garnish |
* |
| 59 | ml |
cilantro
chopped fresh |
|
| 1 | x |
scallions, spring or green onions
chopped for garnish |
*
|
| 1 | x |
tomatoes
chopped fresh for garnish |
*
|
| 1 | x |
sour cream, light
for garnish |
* |
Directions
Preheat oven to 300°F.
Wrap tortillas in foil and bake until heated through, 10 to 15 minutes.
Meanwhile, season chicken with salt.
Heat 1 teaspoon oil in a large heavy skillet over high heat until very hot.
Add chicken and cook, stirring until browned on all sides, about 6 minutes. Transfer to a bowl.
Reduce heat to medium and add the remaining 1 teaspoon oil to skillet.
Add onion and cook, stirring, until they start to brown around the edges, 3 to 5 minutes.
Add bell pepper, garlic, jalapeño and cumin.
Cook, stirring, until peppers are bright green but still crisp, 2 to 3 minutes more.
Stir in salsa and reserved chicken.
Cook, stirring, until chicken is heated through, about 2 minutes.
Remove from heat and stir in cilantro.
Spoon into warmed tortillas and garnish with scallions, tomatoes and sour cream.
