1 pound(s) boneless, skinless chicken breasts, trimmed of fat and cut into thin strips
1/4 teaspoon(s) salt, or to taste
2 teaspoon(s) canola oil, divided
1 large onion, sliced
1 large green bell pepper, seeded and sliced
3 garlic, minced
1 jalapeño pepper, seeded and minced
1 tablespoon(s) ground cumin
1/2 cup(s) prepared hot salsa, plus more for garnish
1/4 cup(s) chopped fresh cilantro
Sliced scallions, chopped fresh tomatoes and reduced-fat sour cream, for garnish
Instructions
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.
Originally Submitted
5/12/2009
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