Tex-Mex Chicken Tacos

This is a delicious and healthy meal!

12 oz skinless, boneless chicken breasts, cut into bite-size strips
1/2 c. orange juice
1/4 c. snipped fresh cilantro
1 tsp. lime zest
2 Tbsp. lime juice
1 fresh jalapeno, seeded and finely chopped
1/8 tsp. salt
1/8 tsp. black pepper
3 cloves minced garlic
1 med. red pepper, cut into thin strips
2 tsp. olive oil
1 c. frozen corn kernels
1 1/2 tsp. cornstarch
8 tortillas

Place Chicken in a plastic bag. For marinade, in a small bowl combine orange juice, cilantro, lime peel, lime juice, jalapeno, salt, black pepper, and garlic. pour over chicken; seal bag. marinate in the fridge for at least 1 hour or up to 2 hours, turning bag occasionally.

Drain chicken, reserving marinade. In a large skillet cook and stir sweet pepper in hot oil over med.-high heat until crisp-tender. Remove pepper.
Add chicken to skillet. cook and stir for 3-4 minutes or until chicken is tender and no longer pink. Stir in corn; heat through. In a small bowl stir together the reserved marinade and the cornstarch; add to chicken mixture. Cook and stir until thickened and bubly. Cook and stir for 2 minutes more. Return sweet pepper to skillet; stir to combine.

Serve with cheese, or sour cream,