1. Stem and seed bell peppers and Anaheim and jalapeno chilies. 2. Cut bell pepper and chilies into thin slivers about 3 inches long. 3. Cut chicken crosswise into thin slices about 3 inches long. 4. 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. 5. Remove chicken from pan. 6. 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. 7. 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. 8. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
