Ingredients
8 (6-in.) corn tortillas
1 ½ teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon salt, divided
¼ teaspoon black pepper
1 pound skinless, boneless chicken breasts, cut crosswise into 1/4-in.-thick slices
1 tablespoon olive oil
1 ½ cups thinly sliced red and orange bell pepper (about 1 small of each)
1 ½ cups thinly sliced red onion
1 ½ ripe peeled avocados
2 teaspoons fresh lime juice
¼ cup light sour cream (optional)
3 tablespoons cilantro leaves (optional)
4 lime wedges
Directions
Working with 1 tortilla at a time, heat tortillas over medium-high heat in a large, dry skillet for about 20 seconds on each side or until lightly charred. Wrap tortillas in foil; keep warm.
Combine chili powder, cumin, 1/4 teaspoon salt and black pepper in a bowl. Add chicken; toss to coat. Heat pan over medium-high heat. Add oil; swirl. Add chicken; cook 3 minutes. Add bell peppers and onion; cook 5 minutes or until vegetables are softened and chicken is done, stirring occasionally.
Place avocados in a bowl; coarsely mash with a fork. Add remaining 1/4 teaspoon salt and lime juice, stirring to combine. Divide chicken mixture among tortillas; top evenly with avocado mixture. Top evenly with sour cream and cilantro, if desired. Serve with lime wedges. How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us atdietaefectiva.net To learn more about our program CG
