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Make it a memorable taco night with chicken, fresh vegetables, flour tortillas and flavorful chipotle chili pepper.
1/4 cup oil
3 tablespoons white vinegar
1/2 teaspoon salt
1 1/2 teaspoons McCormick® Garlic, Minced
1 teaspoon McCormick® Chipotle Chili Pepper
1 teaspoon McCormick® Cumin, Ground
1 teaspoon McCormick® Onions, Minced
3/4 teaspoon McCormick® Oregano Leaves
1 pound boneless skinless chicken breasts, cut into thin strips
1 medium red onion, thinly sliced
1 medium red bell pepper, cut into thin strips
1 medium zucchini, cut into thin strips
6 flour tortillas, 8-inch
Mix oil, vinegar, salt and all of the seasonings in small bowl until well blended. Place chicken and vegetables in 2 separate large resealable plastic bags. Pour 1/2 of the marinade into each bag; turn to coat well.
Heat large skillet on medium-high heat. Add chicken; cook and stir 5 minutes. Add vegetables; cook and stir 2 to 3 minutes or until vegetables are tender-crisp and chicken is cooked through.
Serve chicken and vegetables in warm tortillas. Serve with sour cream and lime wedges, if desired.
(Amount per serving)
Fantastic recipe! I also omitted the zucchini. I gave green bell pepper instead and a generous splash of lemon juice.
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Delicious! I omitted the zucchini and used white onions instead of red. I also added a splash of lime juice once all the ingredients were cooking in the pan. If you don't have taco shells, don't worry! This recipe is so good you could omit them and serve with a side of Spanish rice or corn bread. YUMMY!
Love this recipe!