Healthy Active Living with St. Joseph Healthcare

Chicken Tacos with Tomato

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Fresh cilantro and jalapeños team up to create a festive and flavorful Mexican treat!  Click here to download a PDF of the recipe.

Serves: 6 servings, 2 tacos each

Prep Time: 35 minutes

INGREDIENTS

1 pound ripe plum tomatoes cored (about 4-5)
2 teaspoons extra-virgin olive oil divided
1 pound boneless, skinless chicken breasts trimmed, cut into 1-inch chunks
Salt & freshly ground pepper
1 large white onion finely chopped (about 1 1/2 cups)
2 cloves garlic very finely chopped
2 jalapeño peppers seeded, finely chopped
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
4 scallions chopped
12 corn tortillas warmed
1/4 cup reduced-fat sour cream for garnish
2 limes cut into quarters

DIRECTIONS

Add 1 teaspoon of the oil to the pan and heat over high heat until the oil is very hot. Add chicken and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, about 5 minutes. Transfer to a plate and set aside.

Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic and jalapeños and cook,

stirring, for 1 minute more. Add lime juice and the reserved chicken and tomatoes. Bring to a simmer and stir in cilantro and scallions. Season to taste with salt and
pepper. Cover to keep warm.

Spoon filling into warm tortillas, roll up and serve with sour cream and lime wedges. 

Cook’s Tip

Wrap tortillas in barely damp paper towels, microwave on High for 30 to 45 seconds.

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