Stir-Fried Chicken and Chili Tacos

Ingredients

• 2 red bell peppers (about 12 oz. total)
• 2 fresh anaheim chilies (California or New Mexico
• about 8 oz. total)
• 4 -5 fresh jalapeno chilies (3 to 4 oz. total)
• 1 13 lbs boneless skinless chicken breasts
• 1 tablespoon salad oil
• 1 onion
• thinly sliced (about 8 oz.)
• 3 garlic cloves
• minced
• 1 tablespoon cumin seed
• 12 cup chopped fresh cilantro
• 3 tablespoons lime juice
• salt and pepper
• 12 warm corn tortillas (6 or 7 in. round) or 12 low-fat flour tortillas (6 or 7 in. round)
• lime wedge
• salsa
• plain nonfat yogurt

Instructions

1. Stem and seed bell peppers and Anaheim and jalapeno chilies.
2. Cut bell peppers and chilies into thin slivers about 3 inches long.
3. Cut chicken crosswise into thin slices about 3 inches long.
4. Heat 2 teaspoons oil in a 10 to 12 inch frying pan over high heat, add chicken and stir-fry until chicken is opaque throughout, 4 to 5 minutes.
5. Remove chicken from pan.
6. Return pan to high heat.
7. Add remaining oil and onion, garlic and cumin; stir-fry 1 minute.
8. Add bell peppers and chilies and stir-fry until they begin to wilt, about 2 minutes.
9. Return cooked chicken to pan and stir in cilantro, lime juice and salt and pepper to taste.
10. Pour chicken mixture into a bowl.
11. To assemble each taco, fill a tortilla with chicken mixture.
12. Squeeze a lime wedge over the filling and add salsa and yogurt to taste.