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Cook Time:20 minsAdditional Time:15 minsTotal Time:35 minsServings:4Yield:4 servings, 2 tacos eachJump to Nutrition Facts
Cook Time:20 minsAdditional Time:15 minsTotal Time:35 minsServings:4Yield:4 servings, 2 tacos each
Cook Time:20 mins
Cook Time:
20 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Yield:4 servings, 2 tacos each
Yield:
4 servings, 2 tacos each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8corn tortillas1poundboneless, skinless chicken breasts, trimmed of fat and cut into thin strips¼teaspoonsalt, or to taste2teaspoonscanola oil, divided1large onion, sliced1large green bell pepper, seeded and sliced3 large cloves garlic, minced1jalapeño pepper, seeded and minced1tablespoonground cumin½cupprepared hot salsa, plus more for garnish¼cupchopped fresh cilantroSliced scallions, chopped fresh tomatoes and reduced-fat sour cream, for garnish
Cook Mode(Keep screen awake)
Ingredients
8corn tortillas
1poundboneless, skinless chicken breasts, trimmed of fat and cut into thin strips
¼teaspoonsalt, or to taste
2teaspoonscanola oil, divided
1large onion, sliced
1large green bell pepper, seeded and sliced
3 large cloves garlic, minced
1jalapeño pepper, seeded and minced
1tablespoonground cumin
½cupprepared hot salsa, plus more for garnish
¼cupchopped fresh cilantro
Sliced scallions, chopped fresh tomatoes and reduced-fat sour cream, for garnish
DirectionsPreheat 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 starting to brown around the edges, 3 to 5 minutes. Add bell pepper, garlic, jalapeño and cumin. Cook, stirring, until the peppers are bright green but still crisp, 2 to 3 minutes more.Stir in salsa and the reserved chicken. Cook, stirring, until the chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro. Spoon into the warmed tortillas. Garnish with scallions, tomatoes and sour cream, if desired.Originally appeared: EatingWell Magazine, January/February 1997
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 starting to brown around the edges, 3 to 5 minutes. Add bell pepper, garlic, jalapeño and cumin. Cook, stirring, until the peppers are bright green but still crisp, 2 to 3 minutes more.Stir in salsa and the reserved chicken. Cook, stirring, until the chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro. Spoon into the warmed tortillas. Garnish with scallions, tomatoes and sour cream, if desired.
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 starting to brown around the edges, 3 to 5 minutes. Add bell pepper, garlic, jalapeño and cumin. Cook, stirring, until the peppers are bright green but still crisp, 2 to 3 minutes more.
Stir in salsa and the reserved chicken. Cook, stirring, until the chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro. Spoon into the warmed tortillas. Garnish with scallions, tomatoes and sour cream, if desired.
Originally appeared: EatingWell Magazine, January/February 1997
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Nutrition Facts(per serving)304Calories7gFat30gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
