1 Pound boneless skinless chicken breast
1 Red or Green Bell Pepper
1/2 Medium onion (sweet onion, if available)
2 Tablespoons Mexican chili seasoning
2 Tablespoons vegetable oil
1 Teaspoon salt
8 Flour tortillas
Cut chicken into small cubes and place in frying pan. Stir in tablespoon of vegetable oil. Place pan on medium heat and brown chicken.
While the chicken is browning, dice the red or green bell pepper and jalapeno. Slice the onion into 1/2 inch long strips.
Once the chicken is browned (cut a piece in half with your spatula to make sure there is no pink meat inside, takes about 15 minutes), carefully drain excess liquid. Stir in 1 tablespoon of vegetable oil, 1 teaspoon of cumin, and 2 tablespoons of Mexican chili seasoning. Return pan to medium heat.
***At this point, if you don’t want vegetables in your tacos, you can cook the meat another five minutes and serve it in toasted tortillas.
Stir in the vegetables and let saute for about ten minutes. You’ll know the vegetables are done when the onions turn translucent.
Toast tortillas in a pan over medium heat. Spoon in the tortilla meat and vegetables and fold. Congratulations!!! You made chicken tacos!
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