Chicken Tacos - 2

Recipe Ingredients

2 cups	125g / 4.4oz	Chicken breast - skinless, boneless
1 teaspoon	5ml	Cumin, ground
3/4 cup	177ml	Red or green salsa*
1/4 cup	59ml	Black olives, sliced
1/2		Iceberg lettuce - shredded
1/2 cup	73g / 2.6oz	Monterey Jack cheese - shredded
1/4 cup	4g / 0.1oz	Cilantro, chopped
12		Corn tortillas (fresh)

Recipe Instructions

* Heat level to your taste. I often use green taco sauce instead of salsa.

Chop the chicken into 3/4" x 1/4" pieces.

In a medium-sized skillet, combine the chicken, cumin and salsa. Cook over low heat until the chicken is done, 6-8 minutes.

Warm tortillas on griddle or open flame until soft.

Spoon chicken in a 1-inch wide a line down the center of each tortilla. Top with the lettuce, cheese, olives, cilantro and salsa. Fold into taco shape and serve immediately.

Some people like a pinch of salt added to the chicken as it is put on the tortilla.

Source:
Bill Wight

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