|1 spray(s) cooking spray|
|1/2 small uncooked onion(s), sliced|
|1/4 large sweet red pepper(s), sliced|
|4 oz uncooked boneless skinless chicken breast(s), cut into strips|
|2 item(s) corn tortilla(s), small variety|
|1/8 tsp table salt, or to taste|
|1/8 tsp black pepper, or to taste|
|1/8 item(s) (medium) avocado, sliced|
|1/2 cup(s) iceberg lettuce, chopped|
|2 Tbsp shredded fat-free Cheddar cheese, or Monterey Jack cheese|
|2 Tbsp fat free sour cream|
|1 Tbsp fat free salsa|
|1 tsp cilantro, fresh, chopped|
- Coat a skillet with cooking spray; set over medium heat. Saute onion for 2 minutes. Add red pepper; sauté for 2 minutes more (vegetables should still be a little crisp). Remove vegetables from pan and place in a small bowl. Saute chicken in same skillet until cooked through, about 4 to 5 minutes; add to vegetable bowl.
- Heat tortillas in same skillet for 20 seconds on each side; remove to a plate.
- Season vegetable-chicken mixture with salt and pepper; divide among tortillas. Top each with 1/2 of avocado, lettuce, cheese, sour cream, salsa and cilantro; fold up and serve. Yields 2 tacos per serving.