Nutrition per serving may change if servings are adjusted.
12 ounces skinless, boneless chicken breast halves, cut into bite-size strips
½ cup orange juice
¼ cup snipped fresh cilantro
1 teaspoon finely shredded lime zest
2 tablespoons lime juice
1 jalapeño pepper, seeded and ?nely chopped
3 cloves garlic, minced
⅛ teaspoon salt
⅛ teaspoon black pepper
2 teaspoons cooking oil
1 medium red bell pepper, cut into thin strips
1 cup frozen whole-kernel corn
½ teaspoon cornstarch
8 6-inch corn tortillas
½ cup light sour cream
Place chicken in a plastic bag set in a shallow dish. Combine orange juice, cilantro, lime zest, lime juice, jalapeño, garlic, salt and black pepper in a small bowl. Pour over chicken; seal bag. Marinate in the refrigerator for 1 to 2 hours, turning bag occasionally.
Drain chicken, reserving marinade. Heat oil in a large nonstick skillet over medium-high heat. Add pepper strips; cook and stir until crisp-tender; remove from pan.
Add chicken to pan. Cook and stir for 3 to 4 minutes or until chicken is tender and no longer pink. Stir in corn; heat through. Combine the reserved marinade and cornstarch; add to chicken mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Return pepper strips to skillet; stir to combine.
Wrap tortillas in microwave-safe paper towels. Microwave on High for 45 to 60 seconds or until warm. Divide the chicken mixture among tortillas and top with sour cream. Fold the tortillas over chicken mixture.