1 tsp. minced garlic
1 tsp. minced onions
3/4 tsp. ground cumin
3/4 tsp oregano leaves
1/2 tsp. cilantro leaves
1/2 tsp. coarse ground black pepper
1/4 C. lime juice
1/4 C. orange juice
1/2 tsp. salt
1 1/2 lbs. boneless skinless chicken breasts, cut into thin strips
1 medium green or red pepper, cut into thin strips
1 medium onion, thinly sliced
8 flour tortillas
Mix juices, oil, all of the spices and salt in small bowl. Reserve 1/4 C. of the marinade. Place chicken in large resealable plastic bag or glass dish. Add remainin marinade, turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
Cook and stir chicken in large heated skillet on medium-high heat 3 minutes or until lightly browned. Remove from skillet. Add bell pepper, onion and reserved marinade; cook and stir 5 minutes or until tender. Return chicken to skillet. Cook 2-3 minutes or until heated through.
Spoon chicken mixture into warmed tortillas. Serve with assorted toppings like sour cream, guacamole, cheese, if desired.
1 tsp. minced onions
3/4 tsp. ground cumin
3/4 tsp oregano leaves
1/2 tsp. cilantro leaves
1/2 tsp. coarse ground black pepper
1/4 C. lime juice
1/4 C. orange juice
1/2 tsp. salt
1 1/2 lbs. boneless skinless chicken breasts, cut into thin strips
1 medium green or red pepper, cut into thin strips
1 medium onion, thinly sliced
8 flour tortillas
Mix juices, oil, all of the spices and salt in small bowl. Reserve 1/4 C. of the marinade. Place chicken in large resealable plastic bag or glass dish. Add remainin marinade, turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
Cook and stir chicken in large heated skillet on medium-high heat 3 minutes or until lightly browned. Remove from skillet. Add bell pepper, onion and reserved marinade; cook and stir 5 minutes or until tender. Return chicken to skillet. Cook 2-3 minutes or until heated through.
Spoon chicken mixture into warmed tortillas. Serve with assorted toppings like sour cream, guacamole, cheese, if desired.
No comments:
Post a Comment