Categories: Mexican
Ingredients
- 4 tbsp canola oil, divided
- 2 tbsp lemon juice
- 1 1/2 tsp seasoned salt
- 1 1/2 tsp dried oregano
- 1 1/2 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp crushed red pepper flakes
- 1 1/2 lbs. chicken breasts, cut into thin strips
- 1/2 medium sweet red pepper, julienned
- 1/2 medium green pepper, julienned
- 4 green onions, thinly sliced
- 1/2 cup chopped onion
- 6 flour tortillas (8 inch), warmed (see Homemade recipe)
- Shredded cheddar, taco sauce, salsa, guacamole, and sour cream
Directions
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In a large bowl, combine 2 tbsp oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1 to 4 hours.
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In a large heavy skillet, saute peppers and onions in 1 tbsp oil until crisp-tender. Remove and keep warm.
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Drain the chicken, discarding marinade. In the skillet, cook the chicken in remaining 1 tbsp oil over medium-high heat until no longer pink, 5 to 6 minutes. Return pepper mixture to pan; heat through.
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Spoon filling down the center of tortillas; fold in half. Serve with desired toppings.