Chicken Tacos for One
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Cooked chicken simmered with peppers and spices, folded into tortillas with cheese, and crisped in butter.
Ingredients
- 1 Tbsp olive oil
- 1 cup shredded cooked chicken (about 3 oz)
- ½ small red bell pepper sliced
- ½ small green bell pepper sliced
- ¼ small onion sliced
- ¼ tsp ground cumin
- ¼ tsp garlic powder
- ¼ tsp chili powder
- ¼ tsp smoked paprika
- ¼ tsp dried oregano
- ⅛ tsp salt
- 1½ Tbsp water
- 3.5 oz canned diced tomatoes
- 2 (8-inch) flour tortillas
- ½ cup shredded Monterey Jack cheese (about 2 oz)
- ½ Tbsp butter
- Optional sour cream jalapeños, guacamole, avocado, cilantro
Equipment
- skillet
Directions
- Heat the oil in a 10-inch skillet over medium heat. Cook the peppers and onion for 4 to 5 minutes.
- Add the chicken and all of the spices and stir to coat.
- Stir in the water and tomatoes and simmer for 3 to 5 minutes.
- Melt the butter in a second skillet. Fill each tortilla with the chicken mixture and cheese and fold it in half.
- Cook the tacos in the butter for 2 to 3 minutes per side, until golden and the cheese melts. Serve with any toppings you like.
Nutrition
Serving: 506g | Calories: 960kcal | Carbohydrates: 59g | Protein: 67g | Fat: 50g | Saturated Fat: 21g | Trans Fat: 0.3g | Cholesterol: 185mg | Sodium: 1643mg | Potassium: 922mg | Fiber: 7.6g | Sugar: 9.6g | Vitamin A: 2464IU | Vitamin C: 77mg | Calcium: 644mg | Iron: 7.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); shredded cooked chicken counted as roasted chicken breast, ½ cup shredded Monterey Jack cheese counted as Monterey Jack. Brands and portions vary, so use it only as an approximation.