Recipe: Chipotle Chicken Tacos (using zucchini, onions and peppers)

CHIPOTLE CHICKEN TACOS



1/4 cup oil
3 tablespoons white vinegar
1/2 teaspoon salt
1 1/2 teaspoons McCormick Minced Garlic
1 teaspoon McCormick Chipotle Chili Pepper
1 teaspoon McCormick Ground Cumin
1 teaspoon McCormick Minced Onions
3/4 teaspoon McCormick Oregano Leaves
1 pound boneless skinless chicken breasts, cut into thin strips*
1 medium red onion, thinly sliced
1 medium red bell pepper, cut into thin strips
1 medium zucchini, cut into thin strips
6 (8-inch) flour tortillas, warmed

Mix oil, vinegar, salt and all of the seasonings in small bowl until well blended. Place chicken and vegetables in 2 separate large resealable plastic bags. Pour 1/2 of the marinade into each bag; turn to coat well.

Heat large skillet on medium-high heat. Add chicken; cook and stir 5 minutes. Add vegetables; cook and stir 2 to 3 minutes or until vegetables are tender-crisp and chicken is cooked through.

Serve chicken and vegetables in warm tortillas. Serve with sour cream and lime wedges, if desired.

*Or 1 pound chicken tenders.

Makes 6 servings
Source: McCormick