Monday, August 10, 2009

Monday Munchies ~ Tex Mex Chicken Tacos
Each Monday we will kick off the week with a Must have recipe to help get you out of the kitchen and back stitching ASAP!

Tex Mex Chicken Tacos Recipe


12 ounces chicken, breast is best

½ cup orange juice

¼ cup cilantro

1 teaspoon lime peel

2 tablespoons lime juice

1 jalapeno pepper

3 cloves of minced garlic

1/8 teaspoon salt

1/8 teaspoon black pepper

2 teaspoon cooking oil

1 medium red bell pepper

1 cup whole kernel frozen corn

1 and ½ teaspoons cornstarch

8 medium corn tortillas

½ cup light or fat-free sour cream


1. Place chicken in a plastic bag placed in a shallow dish. To create the marinade, place in a small bowl to combine orange juice, cilantro, lime peel, lime juice, jalapeno pepper, garlic, salt and black pepper. Pour marinade over chicken and seal the bag. Marinate for up to 2 hours in the fridge and turn the bag occasionally.

2. Remove chicken from marinade and set aside marinade. Heat oil over medium-high heat in a large nonstick skillet. Add sweet peppers, stir and cook until crisp. Remove sweet peppers from skillet.

3. Add the chicken to the skillet. For 3 or 4 minutes, cook and stir the chicken until it is tender and not pink. Add the corn and heat through. Combine corn starch and marinade to the chicken mixture. Cook and continue to stir until the mixture thickens and bubbles. Turn down heat, cook and stir for 2 additional minutes and return sweet peppers to skillets, stir to combine.

4. Wrap tortillas in paper towels. Microwave on high for 45 to 60 seconds. Add chicken mixture to tortillas and top with sour cream. Fold tortillas over chicken mixture and enjoy!

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