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Ingredients
- 1 pound boneless, skinless chicken breasts, cut into thin strips
- 1 teaspoon ground cumin
- 1 red bell pepper, sliced
- 1 teaspoon chili powder
- 1 small onion, sliced
- 1 cup sliced mushrooms
- 3 garlic cloves, chopped
- 1 tablespoon chopped chipotles in adobo
- 1 1/2 tablespoon fresh lime juice
- 8 warm corn tortillas
- Salt, to taste
- Black pepper, ground, to taste
- Grated low fat cheddar cheese, for serving
- Lime wedges, for serving
- Cilantro, for serving
Instructions
- Season chicken with cumin, chili powder, and salt and pepper. Heat oil in a 12-inch skillet over medium-high heat. Add chicken and cook, stirring occasionally, until cooked through, 5 to 7 minutes. Remove to a plate; reserve skillet.
- Add peppers, onions, mushrooms, and garlic to skillet and cook, stirring occasionally, until soft, 4 to 6 minutes. Stir in chipotles, lime juice, and chicken. Cook stirring until warm. Season with salt and pepper.
- Serve chicken and vegetables with tortillas and toppings.
Nutritional Information
Serving Size: 8
Calories: 103
Total Fat: 2 g
Saturated Fat: 0 g
Trans Fat: 0 g
Sugar: 1 g
Sodium: 37 mg
Carbs: 7 g
Protein: 14 g
Source:
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