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