SPICY CHICKEN TACOS

1 lb. boneless, skinless chicken breasts; cut into thin strips

salt to taste

2 teaspoons canola oil

1 large onion; sliced

1 large green bell pepper; seeded and sliced

3 large cloves garlic; minced

1 jalapeno pepper; seeded and minced

1 tablespoon ground cumin

1/2 cup prepared hot salsa plus more for garnish

1/4 cup fresh cilantro; chopped

8 corn or flour tortillas; warmed

garnishes: sliced scallions, chopped fresh tomatoes, reduced-fat sour cream

1. Season chicken with salt. In a large heavy skillet, heat 1 teaspoon oil over high heat until very hot. Add chicken and cook, stirring until browned on all sides, about 6 minutes. Transfer to a bowl and set aside.

2. Reduce heat to medium and add remaining 1 teaspoon oil to skillet. Add onions and cook, stirring until they start to brown around to edges, 3-5 minutes. Add bell peppers, garlic, jalapenos and cumin. Cook, stirring, until peppers are bright green but still crisp, 2-3 minutes more.

3. Stir in salsa and reserved chicken. Cook, stirring, until chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro. Adjust seasonings. Spoon into warmed tortillas and garnish with scallions, tomatoes and sour cream.

Yields 4 servings

CALORIES: 365; PROTEIN: 34g; FAT: 11g; CARBS: 34g; FIBER: 4g; CHOL: 80mg; SODIUM: 435mg.

 to return to MEXICAN FOOD