Chicken Fajita Street TacosPosted: March 12, 2015
I’m 9 days into my low iodine diet. I’m doing fine, although I do miss cheese a little. Only 8 more days to go until my whole body scan. Afterwards, I can go back to my regular diet. I’m counting down the days.
I actually make these tacos often. They are quick and easy. Plus, they are freaking delicious! You won’t miss the cheese with these.
Chicken Fajita Street Tacos
3/4 pound chicken breasts
1 large onion, slivered
1 large green bell pepper, cored and sliced
1 tablespoon canola oil
Tex-Mex spice mix (recipe follows)
corn tortillas (check ingredients)
fresh cilantro, chopped
fresh sweet onion finely chopped
Heat the oil in a skillet over medium-high heat. Add the chicken,onions, and bell pepper. Season to taste with the Tex-Mex spice mix. Cook until the chicken is cooked through and the vegetables are crisp-tender.
Meanwhile, heat a cast iron skillet (or comal) over high heat. I put a little oil on a paper towel and wipe the inside of the pan to help keep the tortillas from sticking. Heat the corn tortillas, turning several times with tongs, until warmed and browned in spots.
Take a warmed corn tortilla, place a little of the chicken and vegetable mixture inside. Top with fresh cilantro and chopped onion. Serve tacos with fresh salsa.
Tex-Mex Spice Mix
3 tablespoons ground cumin
3 tablespoons granulated garlic
2 tablespoons kosher salt
1 tablespoon ground black pepper
Combine the ingredients and store in a small glass jar.