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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Stem and seed bell peppers and Anaheim and jalapeno chilies. | 2. Cut bell pepper and chilies into thin slivers about 3 inches long. | 3. Cut chicken crosswise into thin slices about 3 inches long. | 4. Set a 10- to 12-inch frying pan over high heat. Add 2 teaspoons oil. When hot, 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. Add remaining 1 teaspoon salad oil, sliced onion, garlic, and cumin; stir-fry for 1 minute. Add the bell pepper and chilies. | 7. Stir-fry until they begin to wilt, about 2 minutes. Return cooked chicken to the pan. Add chopped cilantro, lime juice, and salt and pepper to taste. Pour into a bowl. | 8. To assemble each taco, fill a tortilla with chicken mixture. Squeeze a lime wedge over the filling. Add salsa and nonfat sour cream to the taco to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bell pepper	2			-	-	-	-
anaheim chilies	2			-	-	-	-
jalapeno chilies	4 -5			-	-	-	-
chicken breast	1 1/3		boneless skinless	1040.2397	0.0	126.0988	55.9431
salad oil	1	tablespoon		123.76	0.0	0.0	14.0
onion	1		sliced	64.0	14.944	1.76	0.16
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
cumin seed	1	tablespoon		22.5	2.6544	1.0686	1.3362
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
lime juice	3	tablespoons		11.3438	3.8206	0.1906	0.0318
salt pepper				-	-	-	-
corn tortilla	1	dozen		-	-	-	-
lime wedge				-	-	-	-
nonfat cream			sour	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.