- 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 tablespoons canola oil, divided
- 1 large onion, sliced
- 1 large green bell pepper, seeded and sliced
- 3 large cloves garlic, minced
- 1 jalapeno pepper, seeded and minced
- 1 tablespoon ground cumin
- 1/2 cup prepared hot salsa, plus more for garnish
- 1/4 cup chopped fresh cilantro
- Garnish:
- Sliced scallions
- Chopped fresh tomatoes
- Reduced fat sour cream
- Preheat oven to 300 degrees F. Wrap tortillas in foil and bake until heated through, 10 to 15 minutes.
- 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.
- 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, jalapeno and cumin. Cook, stirring, until peppers are bright green but still crisp, 2 to 3 minutes more.
- 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.