Stir-Fry Chicken Tacos Recipe

Name: Stir-Fry Chicken Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

1410

kcal

Calories

Fat

249

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 11 ingredients. The key ingredients include: 2 red bell peppers, 2 fresh green chilies (Anaheim), 2 fresh jalapeno chilies (1 oz prepared), 1 lb boneless skinless chicken breast, and more.

Yes, Stir-Fry Chicken Tacos falls under the Meat & Poultry 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-Fry Chicken Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions