Ingredients
- 2 chicken breasts, thawed, skin and bone removed from each piece
- 1⁄2 teaspoon vegetable oil
- 1 teaspoon garlic, finely chopped
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 teaspoons taco seasoning or chili powder (if you have it)
- 1 green pepper, sliced
- 1 medium onion, sliced
- 4 soft tortillas, 6-inch size
- 1⁄4 head Romaine lettuce, sliced thin
- 1⁄4 cup tomatoes, diced
- 4 teaspoons fresh tomato salsa (page 52)
- 1 tablespoon parsley or cilantro, chopped (if you have it)
Directions
- In a large bowl, mix chicken, vegetable oil, garlic, salt, and pepper.
- If using taco seasoning or chili powder, add them too.
- Cover the bowl with plastic wrap, and place it in the
refrigerator for about 30 minutes.
- While the chicken is in the refrigerator, cook the pepper and
onion, on stovetop, over medium heat until done (about 12
minutes).
- Cook the chicken over medium heat. Cook each side about
10 to 15 minutes.
- Place chicken on a plate. Let it cool for 5 minutes. Cut the
chicken into strips.
- To make the tacos, put chicken on the tortilla first. Add
peppers and onion strips next. Top with lettuce, tomato, and salsa. If using parsley or cilantro, add that too.
Serves 4
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