Rating: 3 stars
60 Ratings
  • 5 star values: 13
  • 4 star values: 14
  • 3 star values: 13
  • 2 star values: 9
  • 1 star values: 11
Dawn Perry

Gallery

Credit: Marcus Nilsson

Recipe Summary test

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

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  • Season the chicken with the cumin, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, along with the garlic, tossing occasionally, until cooked through, 4 to 6 minutes. Transfer to a plate. Reserve the skillet.

  • Heat the remaining tablespoon of oil in the skillet. Add the onion and bell peppers and cook, tossing occasionally, until tender, 6 to 8 minutes. Add the chicken and toss to combine.

  • Serve the chicken, onion, and bell peppers in the tortillas with the sour cream, salsa, avocado, and lime wedges.

Nutrition Facts

348 calories; fat 13g; saturated fat 3g; cholesterol 31mg; sodium 679mg; protein 18g; carbohydrates 39g; sugars 4g; fiber 4g; iron 3mg; calcium 108mg.
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