Ingredients
1 lb. chicken breasts, cut into small pieces
1/3 c. flour
1 t. black pepper
1/2 t. salt
1/3 c. Frank’s red hot
1 T. olive oil
3 garlic cloves, minced
1/2 green pepper, chopped
1/2 red pepper, chopped
8 small corn tortillas (6 inch)
For the toppings:
1 avocado, peeled, seeded, and chopped
2 oz. blue cheese
2 oz. mozzarella cheese
1/2 cabbage, shredded
4 scallions
Preparation
