Stir-Fried Chicken and Chili Tacos Recipe

Name: Stir-Fried Chicken and Chili Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 13 lbs boneless skinless chicken breasts; 1 tablespoon salad oil; 1 onion, thinly sliced (about 8 oz.); 3 garlic cloves, minced; 1 tablespoon cumin seed; ½ 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; salsa; plain nonfat yogurt

Servings: persons

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 13 lbs boneless skinless chicken breasts
1 tablespoon salad oil
1 onion, thinly sliced (about 8 oz.)
3 garlic cloves, minced
1 tablespoon cumin seed
½ 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
salsa
plain nonfat yogurt

1
Stem and seed bell peppers and Anaheim and jalapeno chilies.
2
Cut bell peppers and chilies into thin slivers about 3 inches long.
3
Cut chicken crosswise into thin slices about 3 inches long.
4
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.
5
Remove chicken from pan.
6
Return pan to high heat.
7
Add remaining oil and onion, garlic and cumin; stir-fry 1 minute.
8
Add bell peppers and chilies and stir-fry until they begin to wilt, about 2 minutes.
9
Return cooked chicken to pan and stir in cilantro, lime juice and salt and pepper to taste.
10
Pour chicken mixture into a bowl.
11
To assemble each taco, fill a tortilla with chicken mixture.
12
Squeeze a lime wedge over the filling and add salsa and yogurt to taste.

1328

kcal

Calories

Fat

262

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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 13 lbs boneless skinless chicken breasts, and more.

Yes, Stir-Fried Chicken and Chili Tacos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stir-Fried Chicken and Chili Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions