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Weeknight Chili Chicken Tacos

3/29/2020

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Picture
from Canadian Living
​
  • 2 teaspoons olive oil
  •  1 lb boneless skinless chicken breast cut in 1/2-inch (1 cm) cubes
  •  1 teaspoon chili powder
  •  1 teaspoon ground cumin
  •  1 small onion sliced
  •  1 sweet red pepper sliced
  •  1 sweet orange pepper sliced
  •  1/4 teaspoon salt
  •  1/4 teaspoon pepper
  •  1 tomato diced
  •  8 corn tortillas warmed
  •  8 flour tortillas warmed
  •  1/4 cup salsa
  •  1/4 cup sour cream
  •  4 fresh cilantro sprigs chopped

​In skillet, heat oil over medium-high heat; sauté chicken, chili powder and cumin until chicken is browned, about 3 minutes. 

Add onion, red pepper, salt and pepper; sauté until red pepper is are tender-crisp and chicken is no longer pink inside, about 3 minutes. Stir in tomato.

Divide chicken mixture among tortillas; top with salsa, sour cream and cilantro. Fold uncovered half of each tortilla over filling.
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