Ingredients:
2 red bell peppers
2 fresh green anaheim chilies ( California or New Mexico, or 1 green bell pepper)
4 -5 fresh jalapeno chilies
1 1/3 lbs boneless skinless chicken breasts
1 tablespoon salad oil
1 onions, thinly sliced
3 garlic cloves, minced
1 tablespoon cumin seeds
1/2 cup chopped fresh cilantro
3 tablespoons lime juice
salt and pepper
1 dozen warm corn tortillas (6- or 7-in.) or 1 dozen low-fat flour tortillas ( 6- or 7-in.)
lime wedges
nonfat sour cream, and salsa if desired
Directions:
Stem and seed bell peppers and Anaheim and jalapeno chilies.
Cut bell pepper and chilies into thin slivers about 3 inches long.
Cut chicken crosswise into thin slices about 3 inches long.
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.
Remove chicken from pan.
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.
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.
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.
Servings: 6
Time preparation: 10 min.
Time total: 20 min.