Baja Taco Blitz
In keeping with the Mexican food and fresh farmers market ingredient themes, I thought I’d share another favorite Mexican inspired dish. I also hate to waste food and since you might have some leftover tortillas from the chimichanga recipe, this is a great way to use them up as the recipe as written below is for one person. Make sure to increase it for the number of people you will be serving.
Prep time: 10 min
Cook time: 10 min
Serves: 1
(recipe courtesy of weightwatchers.com)
Ingredients
| 1 spray(s) cooking spray | |
| 1/2 small uncooked onion(s), sliced | |
| 1/4 large sweet red pepper(s), sliced | |
| 4 oz uncooked boneless skinless chicken breast(s), cut into strips | |
| 2 item(s) corn tortilla(s), small variety | |
| 1/8 tsp table salt, or to taste | |
| 1/8 tsp black pepper, or to taste | |
| 1/8 item(s) (medium) avocado, sliced | |
| 1/2 cup(s) lettuce, chopped | |
| 2 Tbsp (shredded) shredded fat-free Cheddar cheese, or Monterey Jack cheese | |
| 2 Tbsp fat free sour cream | |
| 1 Tbsp fat free salsa | |
| 1 tsp cilantro, fresh, chopped |
Instructions
- Coat a skillet with cooking spray; set over medium heat. Saute onion for 2 minutes. Add red pepper; sauté for 2 minutes more (vegetables should still be a little crisp). Remove vegetables from pan and place in a small bowl. Saute chicken in same skillet until cooked through, about 4 to 5 minutes; add to vegetable bowl.
- Heat tortillas in same skillet for 20 seconds on each side; remove to a plate.
- Season vegetable-chicken mixture with salt and pepper; divide among tortillas. Top each with 1/2 of avocado, lettuce, cheese, sour cream, salsa and cilantro; fold up and serve. Yields 2 tacos per serving.
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