Thursday, November 8, 2012

Soft-Shell Chicken Tacos Recipes

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
1. Mix the cumin, chili powder, brown sugar, garlic powder, cornstarch and salt in medium bowl. Add the chicken strips; toss until coated.
2. 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.
3. 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.