- 30 min
Allergens: Wheat, Sesame, Dairy, Gluten, Soy
Cut chicken into strips.
Thinly slice onion, jalapeño
(*careful: wash hands thoroughly after handling*) and bell pepper.
Place chicken, Mexican Zapata spice and olive oil in a bowl. Mix well. Add bell pepper, onion and jalapeño
(add less jalapeño or omit if you don't like spicy food).
Add salt and pepper to taste. Toss, making sure everything is well coated.
Cook chicken and veggies
In a pan over medium-high, toss the chicken and veggies mix and cook, stirring often, until vegetables and chicken are cooked through
(until chicken reaches an internal temperature of 165°F).
Add lime juice
Squeeze the lime(s) to extract the juice over the cooked chicken mixture and toss everything together.
Warm the tortillas
In the same pan over medium-high, quickly warm the tortillas to soften them, about 30 seconds to a minute on each side.
Divide chicken mixture among tortillas and top with cheese, salsa and cilantro leaves. Serve with sour cream.