Weeknight Chili Chicken Tacos

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.