They’re perfect for National Taco Day.

What You’ll Need:
8 corn tortillas
3 tablespoons extra-virgin olive oil
8 ounces boneless chicken, cut into thin strips
1 red pepper
1 yellow peppers
1 medium onion
2 cloves garlic, chopped
1 medium zucchini
2 tablespoons cilantro, chopped
1 teaspoon matcha LOVE® Culinary Matcha
Optional toppings: jalapeño, pico de gallo, sour cream, avocado or guacamole, fresh cilantro, grated cheese, radishes

What to Do:
Before you begin stir-frying, prepare any toppings. Warm the tortillas in a skillet or by wrapping them in foil and setting them in a hot oven. When the tortillas are warm, wrap them in a napkin to hold for serving.

Set a large, heavy skillet over high heat and add half the olive oil. When the oil shimmers, toss in the chicken strips. Stir fry until nicely browned and cook through. Remove and set aside.

Add the remaining oil to the pan and then toss in the peppers, zucchini, onions, and garlic. Stir fry until tender and nicely browned. Stir in the matcha and cilantro. Let cook for another 30 seconds. Return the chicken to the pan and stir until very hot.

To serve, spoon filling into warm tortillas. Sprinkle with desired toppings and eat!