Ww 5 Points - Chicken Chile Tacos

• 2 red bell peppers
• 2 fresh green anaheim chilies (California or New Mexico, or 1 green bell pepper)
• 4 -5 fresh jalapeno chilies
• 1 13 lbs boneless skinless chicken breasts
• 1 tablespoon salad oil
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 1 tablespoon cumin seed
• 12 cup chopped fresh cilantro
• 3 tablespoons lime juice
• salt and pepper
• 1 dozen warm corn tortillas (6- or 7-in.) or 1 dozen low-fat flour tortillas (6- or 7-in.)
• lime wedge
• nonfat sour cream, and salsa if desired

1. Stem and seed bell peppers and Anaheim and jalapeno chilies.
2. Cut bell pepper and chilies into thin slivers about 3 inches long.
3. Cut chicken crosswise into thin slices about 3 inches long.
4. Set a 10- to 12-inch frying pan over high heat.
5. Add 2 teaspoons oil.
6. When hot, add chicken, and stir-fry until chicken is opaque throughout, 4 to 5 minutes.
7. Remove chicken from pan.
8. Return pan to high heat.
9. Add remaining 1 teaspoon salad oil, sliced onion, garlic, and cumin; stir-fry for 1 minute.
10. Add the bell pepper and chilies.
11. Stir-fry until they begin to wilt, about 2 minutes.
12. Return cooked chicken to the pan.
13. Add chopped cilantro, lime juice, and salt and pepper to taste.
14. Pour into a bowl.
15. To assemble each taco, fill a tortilla with chicken mixture.
16. Squeeze a lime wedge over the filling.
17. Add salsa and nonfat sour cream to the taco to taste.

red bell peppers, green anaheim, jalapeno chilies, chicken breasts, salad oil, onion, garlic, cumin, fresh cilantro, lime juice, salt, corn tortillas, lime wedge, nonfat sour cream

Taken from www.food.com/recipe/ww-5-points-chicken-chile-tacos-123583 (may not work)