Stir-Fried Chicken and Chili Tacos

• 2 red bell peppers (about 12 oz. total)
• 2 fresh anaheim chilies (California or New Mexico, about 8 oz. total)
• 4 -5 fresh jalapeno chilies (3 to 4 oz. total)
• 1 13 lbs boneless skinless chicken breasts
• 1 tablespoon salad oil
• 1 onion, thinly sliced (about 8 oz.)
• 3 garlic cloves, minced
• 1 tablespoon cumin seed
• 12 cup chopped fresh cilantro
• 3 tablespoons lime juice
• salt and pepper
• 12 warm corn tortillas (6 or 7 in. round) or 12 low-fat flour tortillas (6 or 7 in. round)
• lime wedge
• salsa
• plain nonfat yogurt

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

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

Taken from www.food.com/recipe/stir-fried-chicken-and-chili-tacos-253502 (may not work)