Tex-Mex Chicken Tacos

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: Diabetic Living Diet
 * Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
 * Servings: 4

Ingredients

 * 12 oz chicken breast
 * ½ cup orange juice
 * ¼ cup cilantro
 * 1 tsp lime peel
 * 2 tbsp lime juice
 * 1 jalapeno pepper
 * 3 cloves garlic
 * ⅛ tsp salt
 * ⅛ tsp black pepper
 * 2 tsp cooking oil
 * 1 medium red bell pepper
 * 1 cup corn, whole kernel frozen
 * 1½ tsp cornstarch
 * 8 medium corn tortillas
 * ½ cup sour cream, light or fat-free

Directions

 * 1) Place chicken in a plastic bag set in a shallow dish.
 * 2) For marinade, in a small bowl combine orange juice, cilantro, lime peel, lime juice, jalapeno pepper, garlic, salt, and black pepper.
 * 3) Pour over chicken; seal bag.
 * 4) Marinate in the refrigerator for 1 to 2 hours, turning bag occasionally.
 * 5) Drain chicken, reserving marinade.
 * 6) In a large nonstick skillet heat oil over medium-high heat.
 * 7) Add sweet pepper strips; cook and stir until crisp-tender.
 * 8) Remove sweet pepper strips.
 * 9) Add chicken to skillet.
 * 10) Cook and stir for 3 to 4 minutes or until chicken is tender and no longer pink.
 * 11) Stir in corn; heat through.
 * 12) Combine the marinade and cornstarch; add to chicken mixture.
 * 13) Cook and stir until thickened and bubbly.
 * 14) Cook and stir for 2 minutes more.
 * 15) Return sweet pepper strips to skillet; stir to combine.
 * 16) Wrap tortillas in microwave-safe paper towels.
 * 17) Microwave on 100% power (high) for 45 to 60 seconds or until warm.
 * 18) Divide the chicken mixture among tortillas and top with sour cream.
 * 19) Fold the tortillas over chicken mixture.

Nutritional information
Per serving:
 * 362 Calories | 9g Total Fat | 3g Saturated Fatv138mg Sodium | 47 Carbs | 4g Dietary Fiber | 6g Sugars | 61mg Cholesterol | 26g Protein
 * Exchanges: ½ vegetable | ½ fruit | 2½ starch | 2½ lean meat | 1 fat
 * Carb Choices: 3