- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 2 teaspoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1 pound chicken breasts, cut into strips
- 1 tablespoon vegetable oil
- 2 cups frozen onion and bell pepper stir-fry mix
- 12 (6 inch) soft flour tortillas
- 1/2 cup Daisy Brand Sour Cream
- Mix the cumin, chili powder, brown sugar, garlic powder, cornstarch and salt in medium bowl. Add the chicken strips; toss until coated.
- Heat the oil in large nonstick skillet over medium-high heat. Add the chicken to the skillet. Cook and stir for 5 to 7 minutes or until no longer pink in the center. Add the onion and pepper mix; cook for an additional 3 to 5 minutes or until thoroughly heated, stirring frequently.
- Meanwhile, warm the flour tortillas as directed on package. For each taco, spoon 1/4 cup chicken mixture on one half of the tortilla. Top a dollop of sour cream. Fold over to serve.