“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!”

Ingredients Nutrition


  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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