SPICY CHICKEN, CORN AND BLACK BEAN SOFT-SHELL TACOS

2 tablespoons oil

3 boneless, skinless chicken breast halves; cut into 2" X 1/4" strips

1 cup red bell pepper; coarsely chopped

1 jalapeno chile; minced

2 teaspoons cumin

1 cup fresh or frozen corn kernels

1 (15 oz.) can black beans; drained & rinsed

1/3 cup fresh cilantro; chopped

8 (6-inch) flour tortillas; warmed

1. Heat oil in large skillet or wok over medium-high heat until hot. Add chicken, red bell peppers, jalapeno chile and cumin; cook and stir 3-5 minutes or until chicken is no longer pink.

2. Add corn and beans; cook and stir 4-6 minutes or until corn is crisp-tender. Stir in cilantro.

3. To serve, place warmed tortillas on 8 individual plates. Spoon 1/2 cup chicken mixture onto center of each; fold or roll up tortillas.

* CHEF'S NOTE: You may want to round out your tacos by serving them with shredded lettuce, reduced-fat shredded Cheddar cheese and salsa.

Yields 8 tacos

CALORIES: 220; PROTEIN: 15g; FAT: 7g; CARBS: 24g; FIBER: 4g; CHOL: 25mg; SODIUM: 200mg.

 to return to MEXICAN FOOD