Prep 15 mins
Cook 30 mins
Very yummy! I agree it *looks* like an insane amount of peppers, but it really *is* good, and you can calm the heat by removing or reducing the seeds. I'm a bit of a wimp when it comes to hot food, but this works with very few jalapeño seeds for me. LOVE IT!
- 2 red bell peppers (about 12 oz. total)
- 2 fresh anaheim chilies (California or New Mexico, about 8 oz. total)
- 4 -5 fresh jalapeno chilies (3 to 4 oz. total)
- 1 1⁄3 lbs boneless skinless chicken breasts
- 1 tablespoon salad oil
- 1 onion, thinly sliced (about 8 oz.)
- 3 garlic cloves, minced
- 1 tablespoon cumin seed
- 1⁄2 cup chopped fresh cilantro
- 3 tablespoons lime juice
- salt and pepper
- 12 warm corn tortillas (6 or 7 in. round) or 12 low-fat flour tortillas (6 or 7 in. round)
- lime wedge
- plain nonfat yogurt
- Stem and seed bell peppers and Anaheim and jalapeño chilies. Cut bell peppers and chilies into thin slivers about 3 inches long.
- Cut chicken crosswise into thin slices about 3 inches long.
- Heat 2 teaspoons oil in a 10 to 12 inch frying pan over high heat, 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 oil and onion, garlic and cumin; stir-fry 1 minute. Add bell peppers and chilies and stir-fry until they begin to wilt, about 2 minutes.
- Return cooked chicken to pan and stir in cilantro, lime juice and salt and pepper to taste. Pour chicken mixture into a bowl.
- To assemble each taco, fill a tortilla with chicken mixture. Squeeze a lime wedge over the filling and add salsa and yogurt to taste.