Ingredients
- 1 pound boneless (skinless chicken breasts, cut into thin strips)
- 1 teaspoon ground cumin
- 1 red bell pepper (sliced)
- 1 teaspoon chili powder
- 1 small onion (sliced)
- 1 cup sliced mushrooms
- 3 garlic cloves (chopped)
- 1 Tbsp. chopped chipotles in adobo
- 1 1/2 Tbsp. fresh lime juice
- 8 warm corn tortillas
- Salt (to taste)
- Black pepper (ground, to taste)
- Grated low fat cheddar cheese (for serving)
- Lime wedges (for serving)
- Cilantro (for serving)
Instructions
- Season chicken with cumin, chili powder, and salt and pepper. Heat oil in a 12-inch skillet over medium-high heat. Add chicken and cook, stirring occasionally, until cooked through, 5 to 7 minutes. Remove to a plate; reserve skillet.
- Add peppers, onions, mushrooms, and garlic to skillet and cook, stirring occasionally, until soft, 4 to 6 minutes. Stir in chipotles, lime juice, and chicken. Cook stirring until warm. Season with salt and pepper.
- Serve chicken and vegetables with tortillas and toppings.
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