Pepper Chicken Tacos

These pepper chicken tacos remind me of fajitas. I marinated the chicken in one of our favorite condiments...El Pato Mexican style tomato sauce. We always have several cans of it in our pantry and we all panic when we run out! We use it as a salsa...as an ingredient in casseroles and now as a marinade! Super easy and super good!

Pepper Chicken Tacos



2 - 3 chicken boneless, skinless chicken breasts, cut in strips
1 6-ounce can El Pato Mexican tomato sauce (found in the Mexican food aisle)
1 green bell pepper ~ cut in strips
1 red pepper ~ cut in strips
1 yellow pepper ~ cut in strips
1 medium onion ~ sliced
2 teaspoons black pepper ~ divided use
Flour tortillas
Cheese
Salsa

Place sliced chicken in a seal-able container or a large zip top bag. Pour in El Pato and allow to marinate for an hour.

In a large skillet, season the veggies with 1 teaspoon of the black pepper and some salt. Saute the veggies until tender/crisp. Remove from pan onto a plate. 

Add a little olive oil to the pan. Pour the chicken and salsa mixture into the pan. Add remaining teaspoon of black pepper and some salt and allow to simmer until chicken is done.

Add the veggies into the pan with the chicken and warm through.

Serve with warmed flour tortillas, salsa, guac and sour cream!

 
Here we go.

 
Marinate the chicken in the El Pato.



 
Cook the veggies with half of the 
black pepper then remove from the pan.

 
Add the chicken and the rest of the 
pepper to the pan and cook until done.

 
Add the veggies back to 
the pan and warm through.

 
Serve with all kinds of taco stuff!