Tex Mex Chicken Tacos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
12 oz. boneless skinless chicken breast Cut into bite size pieces1/2 C orange juice1/4 cup snipped fresh Cilantro1 tsp finely chopped lime peel.1 fresh jalapeno pepper, seeded and finely chopped3 cloves garlic, minced1/8 tsp salt1/8 tsp pepper, black2 tsp olive oil1 medium sweet red pepper cut into strips (1/2 cup)1 cup frozen whole kernel corn1-1/2 tsp cornstarch8-6" corn tortillas1/2 cup light sour cream
Place chicken in plastic bag, combine next 8 ingredients and marinate in refrigerator for 1 to 2 hours flip bag occasionally.
Drain chicken, reserving marinade. In a large nonstick skillet heat oil over medium-high heat. Add sweet pepper and cook till tender crisp. remove strips.
Add chicken to skillet. Cook 3-4 minutes until chicken is tender and no longer pink. Stir in corn, heat thru. Combine the marinade and the cornstarch; add to chicken mixture. Cook and stir until bubbly. Cook and stir for 2 minutes more. Return sweet peppers to mixture, stir to combine.
Take tortillas and wrap in paper towel, microwave on High for 45 to 60 seconds or until warm. Do not over cook or tortillas will become tough.
Divide chicken mixture with tortillas and top with sour cream. Enjoy. (Can also add Onions to the sweet pepper mixture, and top with shredded lettuce)
Number of Servings: 4
Recipe submitted by SparkPeople user TUNDERKIRCHER.
Drain chicken, reserving marinade. In a large nonstick skillet heat oil over medium-high heat. Add sweet pepper and cook till tender crisp. remove strips.
Add chicken to skillet. Cook 3-4 minutes until chicken is tender and no longer pink. Stir in corn, heat thru. Combine the marinade and the cornstarch; add to chicken mixture. Cook and stir until bubbly. Cook and stir for 2 minutes more. Return sweet peppers to mixture, stir to combine.
Take tortillas and wrap in paper towel, microwave on High for 45 to 60 seconds or until warm. Do not over cook or tortillas will become tough.
Divide chicken mixture with tortillas and top with sour cream. Enjoy. (Can also add Onions to the sweet pepper mixture, and top with shredded lettuce)
Number of Servings: 4
Recipe submitted by SparkPeople user TUNDERKIRCHER.
Nutritional Info Amount Per Serving
- Calories: 307.5
- Total Fat: 8.6 g
- Cholesterol: 61.1 mg
- Sodium: 187.3 mg
- Total Carbs: 34.1 g
- Dietary Fiber: 4.2 g
- Protein: 24.7 g