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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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These tempting tacos are low in fat but full of zippy flavor. I often modify the recipe to our tastes by adding more tomato and green onion an a bit of cheddar cheese. It's a keeper!Lisa Giegel of Spokane, Washington Ingredients:
1 pound boneless skinless chicken breast, cut into 1/2-inch cubes |
2 tablespoons plus 1 teaspoon lemon juice, divided |
1 large onion, sliced |
1 green onion, sliced |
2 garlic cloves, minced |
2 teaspoons olive oil |
1/2 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 plum tomatoes, seeded and chopped |
1/4 cup minced fresh cilantro |
8 flour tortillas (8 inches), warmed |
1 cup shredded lettuce |
1/2 cup salsa |
Directions:
1. Place chicken in a large resealable plastic bag; add 2 tablespoons lemon juice. Seal bag and turn to coat; refrigerate for 1-2 hours.
2. In a large nonstick skillet, saute onions and garlic in oil until tender. Add the chicken, cumin, salt and pepper. Cook and stir for 4 minutes or until no longer pink.
3. Remove from the heat; stir in the tomatoes, cilantro and remaining lemon juice. Spoon into tortillas; top with lettuce. Fold in half. Serve with salsa. Yield: 4 servings.
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