- 4
Ingredients
- 1 - 1 lb chicken tenders
- 1/4 - 1/4 cup lime juice
- 4 - 4 cloves garlic, minced, divided
- - nonstick cooking spray
- 1 - 1 red bell pepper
- 1 - 1 green bell pepper
- 1 - 1 yellow bell pepper
- 1 - 1 large red onion, cut into 1/4-inch slices
- 1/2 - 1/2 teaspoon ground cumin
- 1/4 - 1/4 teaspoon salt
- 1/4 - 1/4 teaspoon ground red pepper
- 8 - 8 (8-inch) flour tortillas
- - salsa
Preparation
Step 1
1. Combine chicken, lime juice and 2 cloves garlic in medium bowl; toss to coat. Cover and marinate 30 minutes in refrigerator, stirring occasionally.
2. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add chicken mixture; cook and stir 5 to 7 minutes or until chicken is browned and no longer pink in center. Remove chicken from skillet. Drain excess liquid from skillet, if necessary.
3. Add bell peppers, onion, and remaining 2 cloves garlic to skillet; cook and stir about 5 minutes or until vegetables are tender. Sprinkle with cumin, salt and red pepper. Return chicken to skillet; cook and stir 1 to 2 minutes.
4. Fill tortillas with chicken mixture. Serve with salsa. Garnish, if desired.