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
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.
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!
Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!