 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
I've had this recipe for years and make it frequently. My kids love this; they have so much fun putting them together at the table. Spices can be adjusted; I usually increase the cumin. Shrimp, Beef or Veggies could be subbed for the chicken. Ingredients:
1/4 cup canola oil |
1/4 cup cider vinegar |
4 garlic cloves, minced |
1 fresh jalapeno, seeded and finely chopped |
2 teaspoons oregano |
2 teaspoons seasoning salt |
1 teaspoon cumin |
2 lbs boneless chicken breasts, cut into 1/2 inch strips |
2 large sweet peppers, cut into strips (can be green, red, yellow, etc.) |
1 large red onion, cut into strips |
12 corn tortillas (roughly, you can also use flour) |
2 tablespoons canola oil |
salsa |
cheddar cheese, shredded |
sour cream |
Directions:
1. Mix together the oil, vinegar, garlic, jalapeno and the spices.
2. Divide evenly between 2 bowls.
3. In one bowl put chicken strips.
4. In other bowl put peppers and onions.
5. Cover and marinate both for at least 30 minutes or up to 24 hours in refrigerator.
6. Drain pepper/onion mix and chicken from marinade.
7. Add oil to skillet. Cook and stir pepper/onions for 5 minutes, remove.
8. Add a bit more oil if needed then add chicken to skillet, cook and stir until just about cooked through.
9. Add pepper/onions back to skillet and cook til heated through.
10. Serve with warmed tortillas, shredded cheese, salsa and sour cream or whatever else you like.
|
|