Stir-Fry Chicken Tacos

From the Betty Rohde Mexican Cookbook "So Fat, Low Fat,No Fat". Got compliments on this one.

• Ready In: 45 mins
• Serves: 4
• Yields: 12 tacos

Ingredients

• 2  red bell peppers
• 2  fresh green chilies (Anaheim)
• 2  fresh jalapeno chilies (1 oz prepared)
• 1  lb boneless skinless chicken breast
• 1  tablespoon olive oil (not in original recipe, but this is how I made it)
• 2  garlic cloves, minced
• 1  teaspoon ground cumin (to taste)
• 1⁄4 cup fresh cilantro, chopped
•  salt and pepper
• 12  flour tortillas, 6-7 inch warm
•  lime wedges and sour cream (to garnish)

Directions

1. Stem and seed the bell peppers, green chilies, and jalapenos (be sure to use rubber gloves). Mince jalapenos. Cut bell and green chilies into thin slivers (I used a food processor).
2. Cut the chicken crosswise into thin slices about 3 inches long.
3. Place a skillet over med high heat until fairly hot, add the oil. Add the chicken,black pepper and stir-fry until the chicken is opaque throughout, 4 or 5 minutes. Remove chicken to a serving dish. Return the pan to the heat, add the garlic and cumin, stir-fry for a minute, being careful not to let the garlic burn. Add the bell peppers and chilies. Stir-fry until they begin to wilt 2-10 minutes, I prefer the longer cooking time. Return chicken to the pan; add cilantro and salt to taste. Stir to mix evenly and transfer to a serving dish.
4. Serve with warm tortillas. To assemble a taco, fill a tortilla with chicken mixture, squeeze a lime wedge over the filling, and add a bit of sour cream. Enjoy.
5. Note: To warm tortillas, stack them on top of each other and wrap tightly in aluminum foil. Heat for 10 to 12 minutes in a 350 degree oven. Or wrap loosely in waxed paper and microwave; a stack of 6 tortillas will take 45 to 60 seconds at full power.