Ingredients
- 12 ounces boneless, skinless chicken breast halves, cut into 2x1/2-inch strips
- 1/4 cup cooking oil
- 1/4 cup lime juice
- 1/4 cup tequila or water
- 2 tablespoons snipped fresh cilantro
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/8 teaspoon salt
- Pepper
- Eight 7-inch flour tortillas
- 1 tablespoon cooking oil
- 1 medium onion, halved and thinly sliced
- 1 medium green, red, or yellow sweet pepper, cut
- into thin strips
- 1/2 cup chopped fresh or canned tomatillos, or chopped tomatoes
- Guacamole
- Sour Cream
- Salsa
- Shredded cheddar or Monterey Jack cheese
Directions
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Place chicken strips in a plastic bag set in a deep bowl
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In another bowl stir together 1/4 cup oil, lime juice, tequila or water, 1 tablespoon of the cilantro, the garlic, cumin, salt, and pepper.
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Pour over chicken. Seal bag and marinate in the refrigerator for 4-24 hours, turning occasionally.
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Drain chicken from marinade; discard marinade. Set chicken aside.
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Wrap tortillas in foil. Heat in a 350° oven for 10 minutes to warm.
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Meanwhile, preheat a large skillet over medium-high heat; add 1 tablespoon oil. Cook and stir onion in hot oil for 1 1/2 minutes.
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Add sweet pepper strips; cook and stir about 1 1/2 minutes more, or till vegetables are crisp-tender. Remove vegetables from skillet.
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Add chicken strips to hot skillet. (Add more oil, if necessary.) Cook and stir for 2-3 minutes, or till tender and no pink remains.
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Return all vegetables to skillet. Add tomatillos or tomatoes.
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Cook and stir for 1-2 minutes, or till heated through. Stir in remaining cilantro.
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Fill tortillas with chicken-vegetable mixture.
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Top with guacamole, sour cream, salsa, and/or cheese.