Chicken Tacos For One

• servings: 1 serving
• active time: 5 minutes
• total time: 20 minutes

Ingredients

1 tablespoon olive oil

1 cup shredded cooked chicken (about 3 ounces)

½ small red bell pepper (-sliced into strips, see notes below)

½ small green bell pepper (-sliced into strips, see notes below)

¼ small onion (-sliced)

¼ teaspoon ground cumin

¼ teaspoon garlic powder

¼ teaspoon chili powder

¼ teaspoon smoked paprika

¼ teaspoon dried oregano

⅛ teaspoon salt

1 ½ tablespoons water

3 ½ ounces canned diced tomatoes (about ¼ of a 14.5 ounce can)

2 (8-inch) flour tortillas

½ cup shredded monterey jack cheese (about 2 ounces)

½ tablespoon butter

Optional for topping: sour cream, sliced jalapeños, guacamole, sliced avocados, and/or chopped cilantro

Directions

Place a 10-inch skillet over medium heat and add the olive oil.

Toss bell peppers and onions into the skillet. Stir occasionally and cook for approximately 4 to 5 minutes, or until they turn soft.

Add the shredded chicken to the skillet. Sprinkle the cumin, garlic powder, chili powder, smoked paprika, oregano, and salt over the chicken and stir, ensuring the chicken is well-coated.

Pour in the water and add the diced tomatoes to the mix. Allow everything to cook together for about 3 to 5 minutes, or until the mixture is thoroughly heated.

In a separate medium-sized skillet, add butter and let it melt.

Place the tortillas on a flat surface. Spoon the chicken mixture onto each tortilla, and sprinkle shredded cheese on top. Fold the tortillas to form tacos. Transfer them to the buttered skillet.

Cook the tacos for about 2 to 3 minutes on each side, ensuring they’re golden and crispy.

Once cooked to your liking, remove the tacos from the skillet. Add your favorite toppings and enjoy!

Nutrition

• Calories: 877 kcal
• Total Fat: 50 g
• Saturated Fat: 19 g
• Unsaturated Fat: 24 g
• Trans Fat: 0.2 g
• Cholesterol: 120 mg
• Sodium: 1096 mg
• Total Carbohydrate: 55 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 43 g