Ingredients
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| 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 |
Instructions
- 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.