Chipotle Chicken Tacos

Ingredients

6

Servings

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 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

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.

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