Ingredients

• 1 sprays cooking spray
• 1/2 small onion(s), sliced
• 1/4 large sweet red pepper(s), sliced
• 4 oz uncooked boneless, skinless chicken breast, cut into strips
• 2 small corn tortilla(s)
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste
• 1/8 medium avocado, sliced
• 1/2 cup Iceberg lettuce, chopped
• 2 Tbsp shredded fat-free cheddar cheese, or Monterey Jack cheese
• 2 Tbsp fat-free sour cream
• 1 Tbsp salsa
• 1 tsp cilantro, fresh, chopped

Instructions

• Coat a skillet with cooking spray; set over medium heat. Saute onion for 2 minutes. Add red pepper; sauté for 2 minutes more (vegetables should still be a little crisp). Remove vegetables from pan and place in a small bowl. Saute chicken in same skillet until cooked through, about 4 to 5 minutes; add to vegetable bowl.
  
  
• Heat tortillas in same skillet for 20 seconds on each side; remove to a plate.
  
  
• Season vegetable-chicken mixture with salt and pepper; divide among tortillas. Top each with 1/2 of avocado, lettuce, cheese, sour cream, salsa and cilantro; fold up and serve. Yields 2 tacos per serving.