INGREDIENTS
3 tablespoons olive oil
1 large onion, sliced
1 clove fresh garlic minced or crushed
1 red or yellow bell pepper, thinly sliced
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1 pinch cayenne pepper
1/4 teaspoon dried oregano, crumbled
1/2 cup canned chicken broth
4 boneless chicken breast halves, skinned, cut into strips
Warm flour tortillas
1 avocado, peeled, chopped
1 cup purchased salsa
Instructions
With a large frypan or Dutch oven, place oil over medium heat. Add onion, garlic, mustard seeds and anise seed; cook, stirring, about 2 minutes or until onion is translucent. Add chicken and cook, turning, about 10 minutes or until chicken has started to brown. Add beans, chipotle peppers, molasses, orange juice concentrate and tomatoes; continue cooking about 10 minutes until mixture is slightly thickened. In small frypan, place butter over medium heat. Add crushed taco shells and sauté until brown. Stir in Parmesan cheese and continue to cook, stirring, about 5 minutes more. Divide chicken mixture evenly in individual serving bowls and top with taco crumbs. Place 1 teaspoon sour cream in center of each and arrange peppers in pinwheel around sour cream. Sprinkle with paprika.