This is a dish I have made many times with many differing variations. You really can’t go wrong if you follow the basic principle of meat and veggies wrapped in a taco. The original recipe, made with flank steak is from the Cooking Light magazine. I have made my own interpretation with adding a few more items and changing out a couple of others. I absolutely love Portobello mushrooms and they taste fantastic in these soft tortilla shells with chicken and peppers so they wre a must add to this particular evening’s dinner.
Chicken, Peppers & Portobello Mushroom Tacos
Serves 4. Cook/Prep time: 45 minutes
3 tbsp olive oil, divided
3 skinned chicken breasts, sliced
¼ tsp salt (more if desired)
¼ tsp pepper (more if desired)
½ cup chicken stock
2 cups sliced white onion
1 green bell pepper, sliced
1 yellow bell pepper, sliced
4-5 Portobello mushrooms, sliced
1 tsp dried oregano
½ tsp minced garlic
½ tsp ground coriander
1 poblano pepper, seeded and diced
8 (6 inch) flour tortillas
½ cup blended Mexican cheese
½ cup sour cream
½ cup salsa
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to pan, cook for 5 minutes then add chicken stock. Continue to cook turning often until done. Remove chicken from pan and keep warm.
Add remaining 2 tablespoons of oil to the same pan. Add onion, peppers, mushrooms, oregano, garlic and coriander. Sauté 5-10 minutes or until vegetables soften.
Serve in tortilla taco with your choice of toppings… cheese, sour cream, salsa and guacamole if desired. I desired all of the above. Kerry made a big taco salad with crumbled crispy chips and Kathleen neatly put everything on her plate without touching.
This dish is easy, pleasing to everyone and tastes great the next day reheated. You can also make it as light or as fattening as you want. This is about early to middle of the road on healthiness.