Now I don't claim that these are even remotely authentic, but they are very tasty and pretty fast. They are also heavier on veggies than on meat, which I like.
Brown an onion (sliced into thin half-moons) and some minced garlic in a frying pan (you could also add a pepper like jalapeno or serrano). Add 1 chicken breast, cut into strips. Sprinkle liberally with salt, pepper, cumin (lots), coriander, chili powder (lots) and oregano (a little). Stir around to coat.
While the chicken cooks in the spices, chop up two bell peppers (two different colours is nice). I do them in strips - it looks nicer than cubes and is easier to eat out of a tortilla. Add the peppers when the chicken is cooked and browned. I add a bit of water (couple of tablespoons) to deglaze the pan, to make a bit of a sauce out of the spices for the peppers, and to steam the peppers. I cook it just a few minutes more to soften the peppers slightly. I don't like them too mushy.
We often cook this together, so while one person mans the stove, the other person does the toppings. Warm tortillas in the toaster oven wrapped in foil. Grate cheese and chop a tomato, set out in bowls. Dice an avocado, sprinkle it with lime juice, salt and pepper, set out in a bowl. Set out salsa, sour cream, and Mexican hot sauce (I really like Pico Pica). Serve it with lime wedges if you have a lime hanging around.
You're done! Scoop the pepper/chicken mixture into warm tortillas, top with cheese, tomatoes and avocado. Add sour cream, salsa, and hot sauce to taste. Squeeze a lime wedge over top to finish, then roll up and eat. Yum! If you take it easy with cheese and sour cream, this is actually a pretty healthy dinner.
This sounds so good!
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