Make it a memorable taco night with chicken, fresh vegetables, flour tortillas and flavorful chipotle chili pepper.
15m
PREP TIME
10m
COOK TIME
335
CALORIES
13
INGREDIENTS
Make it a memorable taco night with chicken, fresh vegetables, flour tortillas and flavorful chipotle chili pepper.
15m
PREP TIME
10m
COOK TIME
335
CALORIES
13
INGREDIENTS
Ingredients 6 Servings
- 1/4 cup oil
- 3 tablespoons white vinegar
- 1/2 teaspoon salt
- 1 1/2 teaspoons McCormick® Minced Garlic
- 1 teaspoon McCormick® Chipotle Chili Pepper
- 1 teaspoon McCormick® Ground Cumin
- 1 teaspoon McCormick® Minced Onions
- 3/4 teaspoon McCormick® Oregano Leaves
-
1
pound
boneless skinless chicken breasts, cut into thin strips
![substitution]( "substitution")
Substitutions available
- chicken tenders
- 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
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 Serve chicken and vegetables in warm tortillas. Serve with sour cream and lime wedges, if desired.
NUTRITION INFORMATION
(per Serving)
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 Serve chicken and vegetables in warm tortillas. Serve with sour cream and lime wedges, if desired.
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