Summer-Fresh Chicken Tacos

INGREDIENTS

8 Old El Paso® taco shells

2 tablespoons olive or vegetable oil

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

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

2 cloves garlic, finely chopped

1 medium jalapeño chili, seeded, finely chopped

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon salt

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

2 cups shredded lettuce

1 cup shredded Cheddar cheese (4 oz)

1/4 cup chopped fresh cilantro

 

DIRECTIONS

1. Heat taco shells as directed on package.

2. Meanwhile, 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.

3. In same skillet, heat remaining 1 tablespoon oil until hot. Cook onion in oil about 4 minutes, stirring occasionally, until tender. Stir in garlic, jalapeño chili, cumin, chili powder and salt. Cook 1 minute, stirring constantly. Return chicken to skillet. Stir in tomatoes. Cook about 2 minutes, stirring occasionally, until hot.

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

Done