Thursday, December 17, 2009

QUICK AND EASY CHICKEN TACOS

1 can (12.5 oz) chicken breast meat, drained
1 tbsp dry taco seasoning mix
1 tbsp canola oil
1/4 cup sliced green onions
1/2 cup sliced red onions
1/2 cup yellow bell pepper strips
1/2 cup red bell pepper strips
4 flour tortillas (6-in size), warmed
fresh cilantro, chopped

Sprinkle drained chicken meat with 1 teaspoon of the taco seasoning mix; set aside. In a 10-inch non-stick frying pan, heat the oil on medium heat. Add the onions and peppers to the oil; sprinkle with the other two teaspoons of the taco seasoning mix. Stir-fry over medium heat until the vegetables are crisp tender. Carefully toss the chicken into the onions and peppers until heated through. Stir about 1/2 cup of the chicken mixture onto one side of each of the warmed tortillas; fold over. Garnish with fresh cilantro, if desired.

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