Summer-Fresh Chicken Tacos

Ingredients

• 4.6 oz taco shells (12 Count)
• 2 tablespoons vegetable oil 
• 1 lb chicken breast boneless skinless cut into 1/4-inch cubes
• 1.3 cups onion chopped
• 2 cloves garlic finely chopped
• 1 medium jalapeno seeded finely chopped
• 0.5 teaspoon ground cumin 
• 0.5 teaspoon chili powder 
• 0.5 teaspoon salt 
• 1.5 cups tomatoes chopped
• 2 cups lettuce shredded
• 4 oz cheddar cheese shredded
• 0.3 cup cilantro leaves fresh chopped

Equipment

• frying pan

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.
3. Remove chicken from skillet, and keep warm.
4. 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.
5. To serve, place 1/4 cup shredded lettuce in each taco shell; divide chicken mixture among shells. Top with cheese and cilantro.