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
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.
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