Week 17: Tacos con Chicken

The Recipe
4 corn tortillas (didn't have any, so I used wheat instead)
2 tsp oil, divided
350g chicken breast meat, cut into very thin strips
2 onions, sliced
2 bell peppers, sliced
3 cloves garlic, pressed
3/4 tbsp cumin
1dl salsa, plus additional for garnish
1can (160g) corn
Guacamole for garnish.

Heat half of the oil in a skillet over high heat until smokin’ hot. Add chicken, cook and stir until browned on all sides, about 6 minutes. Transfer to a bowl. Reduce skillet heat to medium and add remaining oil. Add onion slices and cook and stir until they start to brown around the edges, 3 to 5 minutes. Add bell pepper, garlic, corn and cumin; cook and stir until peppers are bright but still crisp, 2 to 3 minutes. Stir in salsa and reserved chicken; cook and stir until chicken is heated through, about 2 minutes. Serve with warmed tortillas and extra salsa and guacamole for garnish.


The Verdict
I think this works equally well in corn and wheat tortillas, but I still want to try corn next anyway - I love tacos :D Both DH and I are partial to Mexican food, and this tasted great :) For once I took the time to actually slice the chicken thinly enough, and it made a huge difference. Quick and easy meal - definitely worth a repeat!