3 boneless, skinless chicken breasts, (4 to 5 ounces each) Juice of 1 fresh lemon (about 2 tablespoons) 1 onion, chopped (about 1G cup) 1 green onion, chopped 2 cloves garlic, crushed through a press 3 teaspoons olive oil, divided 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 Roma tomato, seeded and chopped 1/4 cup fresh chopped cilantro 1 teaspoon fresh lemon juice 8 corn tortillas 1/2 cup salsa 1 cup shredded or chopped lettuce At least 1 hour before cooking, marinate the chicken breasts in the lemon juice. The chicken can marinate for up to 12 hours. When ready to cook, finely dice the chicken into 1/4-inch pieces. (The chicken breasts also can be grilled whole and diced after cooking.) Add 2 teaspoons of the olive oil to a large, nonstick skillet. Heat over medium-high heat. Add the onion, green onion and garlic and saute for 5 to 6 minutes, or until the vegetables are tender. Stir in the chicken pieces and season with the cumin, salt, and black pepper. Cook, stirring occasionally for 6 to 7 minutes, or until the chicken is opaque and firm to the touch. Add the chopped tomato and cilantro and the lemon juice. Turn off heat and transfer to a oven-proof bowl or platter. Using a pastry brush, brush both sides of all eight tortillas lightly with the remaining 1 teaspoon olive oil. Set a skillet over medium-high heat and toast the tortillas individually on both sides until golden freckles form, about 1 minute per side. Sprinkle a large sheet of aluminum foil lightly with water and transfer the tortillas to the foil. Wrap up the foil tightly and steam the tortillas in a 250-degree oven. When ready to serve, place the chicken filling, salsa, lettuce and tortillas in the center of the table and let each person prepare their tacos. Makes eight tacos. Calories 343 Fat 6.9 g Fiber 1 g. -- |
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Mexican-Style Soft Lemon Chicken Tacos
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