For the love of cooking

• 3 tbsp olive oil
• 1 tbsp vinegar
• 2 cloves of garlic, minced
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1 tsp salt
• 1/2 tsp cumin
• 1/2 tsp oregano
• 1/2 tsp black pepper
• 1 lime, juiced
• 2 chicken breasts, sliced into thin bite size pieces
• 1/2 sweet yellow onion, sliced thinly
• 1/4 yellow pepper, sliced thinly
• 1/4 red pepper, sliced thinly

Combine all marinade ingredients in a bag and mix thoroughly. Add chicken, onion and peppers. Marinate for 5-6 hours. Heat a skillet over medium high heat coated with cooking spray. Once the pan is HOT, add chicken, onions & peppers. Sauté for about 7-8 minutes.

Cilantro and Lime Cole Slaw Salad:

• 2 cups of green cabbage shredded (or buy the bagged cole slaw mix with carrots)
• 2 tsp olive oil
• 1/2 - 1 lime, juiced
• 1 tbsp fresh cilantro, chopped
• Salt and pepper to taste
• Dash of garlic powder

Make this salad right before you serve the tacos so it stays crunchy. Combine all ingredients until mixed thoroughly.

Other Ingredients:

• Corn or Flour tortillas
• Cotija cheese, grated
• Cilantro & Lime Cole Slaw Salad
• Non fat sour cream
• Guacamole (click for recipe)
• Roasted Tomato Salsa (click here for recipe)

Cook tortillas (dry) in a hot pan for 45-60 seconds on each side. You want them soft & pliable. Top the tortillas with chicken, onions, peppers, cilantro & lime cole slaw salad, cheese, salsa, guacamole & sour cream. Enjoy.

Click here for printable recipe