Summer-Fresh Chicken Tacos

Summer-Fresh Chicken Tacos

Prep Time: 20 minutes. Start to Finish: 40 minutes. Serves 4

Ingredients:

8 hard taco shells

2 tablespoons olive or vegetable oil

1 pound boneless skinless chicken breasts, cut into 1/4-inch cubes

1large onion, chopped (about 1 1/4 cups)

2 cloves garlic, finely chopped

1medium jalapeño chili, seeded, finely chopped

½ teaspoon ground cumin

½ teaspoon chili powder

½ teaspoon salt

2 medium tomatoes, chopped (about 1 1/2 cups)

2 cups shredded lettuce

1 cup shredded Cheddar cheese (4 oz)

¼ cup chopped fresh cilantro

Directions:

In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot

 Cook chicken in oil about 6 minutes, stirring occasionally, until no longer pink in center

Remove chicken from skillet, and keep warm

In same skillet, heat remaining 1 tablespoon oil until hot than cook onion in oil about 4 minutes, stirring occasionally, until tender

Stir in garlic, jalapeño chili, cumin, chili powder and salt; Cooking 1 minute, stirring constantly

Return chicken to skillet; Stir in tomatoes Cook about 2 minutes, stirring occasionally, until hot

To serve, place 1/4 cup shredded lettuce in each taco shell; divide chicken mixture among shells; Top with cheese and cilantro.