“Very yummy! I agree it *looks* like an insane amount of peppers, but it really *is* good, and you can calm the heat by removing or reducing the seeds. I'm a bit of a wimp when it comes to hot food, but this works with very few jalapeño seeds for me. LOVE IT!”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Stem and seed bell peppers and Anaheim and jalapeño chilies. Cut bell peppers and chilies into thin slivers about 3 inches long.
  2. Cut chicken crosswise into thin slices about 3 inches long.
  3. Heat 2 teaspoons oil in a 10 to 12 inch frying pan over high heat, add chicken and stir-fry until chicken is opaque throughout, 4 to 5 minutes. Remove chicken from pan.
  4. Return pan to high heat. Add remaining oil and onion, garlic and cumin; stir-fry 1 minute. Add bell peppers and chilies and stir-fry until they begin to wilt, about 2 minutes.
  5. Return cooked chicken to pan and stir in cilantro, lime juice and salt and pepper to taste. Pour chicken mixture into a bowl.
  6. To assemble each taco, fill a tortilla with chicken mixture. Squeeze a lime wedge over the filling and add salsa and yogurt to taste.

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