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When you want simple "fast" food for lunch for work or family gatherings, try these easy southwest chicken tacos! You can adjust the spices/seasonings depending on your tastes. Enjoy by themselves or with some lime wedges and pico de gallo on top.
This recipe is for about 15 tacos. I usually make them for a party and freeze the leftovers in a large freezer bag. They freeze great!
Ingredients:
- -1 pound boneless skinless chicken breasts, thinly sliced into strips
- -2 tablespoons olive oil
- -½ cup chopped green bell peppers
- -2 tablespoons chopped red onion
- -2 cloves garlic, minced
- 2 teaspoons ground cumin
- -½ teaspoon ground coriander
- –1 teaspoon chili powder (optional)
- – 1 teaspoon lime juice- swab and lately base black pepper to taste
- -12 corn tacos shells or soft flour tortillas.
- -Freshly cooked rice for serving.
- -¼ cup fresh cilantro leaves, finely chopped.
Instructions:
1. Heat the oil in a medium skillet over medium-high heat and add the chicken. Cook and stir until the chicken begins to brown. Reduce heat to medium-low and add the bell peppers, onion, garlic, cumin, coriander (optional) chili powder, lime juice, and salt and pepper. Cook on medium-low heat for about 5-7 minutes or until the chicken is cooked thoroughly. 2. Heat up your tortillas in a microwave-safe dish for about 20 seconds or until soft. Divide the filling evenly amongst your tortillas.. 3. Serve with a side of rice and fresh, chopped cilantro.
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