Prep Time: 20 Minutes Cook Time: 10 Minutes Quantity: 6 Servings 480 Calories Per Serving (2 votes, average: 5.00 out of 5)

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Ingredients

One pound of chicken breast skinless and boneless

Half a teaspoon of pepper flakes (crushed) (these are optional)

Half a teaspoon of chili powder

One teaspoon cumin seed

Three tablespoons of taco seasoning

Two tablespoon juice of lemons

Four tablespoons of canola oil

One cup of cream (sour)

Tortillas (six in number and preferred to be of flour)

Onions (Four in number and also thinly sliced)

Half-green pepper (medium sized)

Half red pepper (medium sized)

Steps

Take a large glass bowl, proceed to mix two teaspoons of seasoning, lemon juice. Then add your chicken so as to coat the same. Also do not forget to refrigerate for one to four hours. With the help of any heavy weight skillet sauté the onions and peppers in the leftover oil until they become tender and crispy. Remove the same and do remember to keep it warm. Drain any of the excess water that is remaining in the recipe including the marinade. In the skillet, cook the chicken using a medium amount of heat for about five minutes. Return the pepper-based mixture to the cooking pan and also heat the same. Fill it into the tortillas using spoon and then proceed to fold it in half. In a glass bowl, mix and stir the remaining one tablespoon of seasoning with the sour cream.

Your dish is ready to be served.