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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.
My husband and I really loved this recipe!
Kristine | July 02, 2015
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!
Mary | March 12, 2014
Fantastic recipe! I also omitted the zucchini. I gave green bell pepper instead and a generous splash of lemon juice.
RainDrop | May 06, 2014
Love this recipe!
Melissa Murphy | January 14, 2014