Ingredients

• 8 corn tortillas
• 1 pound boneless, skinless chicken breasts, trimmed of fat and cut into thin strips
• 1/4 teaspoon salt, or to taste
• 2 teaspoons canola oil, divided
• 1 large onion, sliced
• 1 large green bell pepper, seeded and sliced
• 3 large clov garlic, minced
• 1 jalapeño pepper, seeded and minced
• 1 tablespoon ground cumin
• 1/2 cup prepared hot salsa, plus more for garnish
• 1/4 cup chopped fresh cilantro
• Sliced scallions, chopped fresh tomatoes and reduc, for garnish

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Cooking Directions

Step 1

Preheat oven to 300°F. Wrap tortillas in foil and bake until heated through, 10 to 15 minutes.

Step 2

Meanwhile, season chicken with salt. Heat 1 teaspoon oil in a large heavy skillet over high heat until very hot. Add chicken and cook, stirring until browned on all sides, about 6 minutes. Transfer to a bowl.

Step 3

Reduce heat to medium and add the remaining 1 teaspoon oil to skillet. Add onion and cook, stirring, until they start to brown around the edges, 3 to 5 minutes. Add bell pepper, garlic, jalapeño and cumin. Cook, stirring, until peppers are bright green but still crisp, 2 to 3 minutes more.

Step 4

Stir in salsa and reserved chicken. Cook, stirring, until chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro. Spoon into warmed tortillas and garnish with scallions, tomatoes and sour cream.