Ingredients

• 12 ounces boneless, skinless chicken breast halves, cut into 2x1/2-inch strips
• 1/4 cup cooking oil
• 1/4 cup lime juice
• 1/4 cup tequila or water
• 2 tablespoons snipped fresh cilantro
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/8 teaspoon salt
• Pepper
• Eight 7-inch flour tortillas
• 1 tablespoon cooking oil
• 1 medium onion, halved and thinly sliced
• 1 medium green, red, or yellow sweet pepper, cut
• into thin strips
• 1/2 cup chopped fresh or canned tomatillos, or chopped tomatoes
• Guacamole
• Sour Cream
• Salsa
• Shredded cheddar or Monterey Jack cheese

Directions

1. Place chicken strips in a plastic bag set in a deep bowl

2. In another bowl stir together 1/4 cup oil, lime juice, tequila or water, 1 tablespoon of the cilantro, the garlic, cumin, salt, and pepper.

3. Pour over chicken. Seal bag and marinate in the refrigerator for 4-24 hours, turning occasionally.

4. Drain chicken from marinade; discard marinade. Set chicken aside.

5. Wrap tortillas in foil. Heat in a 350° oven for 10 minutes to warm.

6. Meanwhile, preheat a large skillet over medium-high heat; add 1 tablespoon oil. Cook and stir onion in hot oil for 1 1/2 minutes.

7. Add sweet pepper strips; cook and stir about 1 1/2 minutes more, or till vegetables are crisp-tender. Remove vegetables from skillet.

8. Add chicken strips to hot skillet. (Add more oil, if necessary.) Cook and stir for 2-3 minutes, or till tender and no pink remains.

9. Return all vegetables to skillet. Add tomatillos or tomatoes.

10. Cook and stir for 1-2 minutes, or till heated through. Stir in remaining cilantro.

11. Fill tortillas with chicken-vegetable mixture.

12. Top with guacamole, sour cream, salsa, and/or cheese.

Email to a friend | Print this recipe | Back