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Lemon Chicken Tacos
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1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
2 tablespoons plus 1 teaspoon lemon juice, divided
1 large onion, sliced
1 green onion, sliced
2 garlic cloves, minced
2 teaspoons Crisco® Extra Virgin Olive Oil
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 plum tomatoes, seeded and chopped
1/4 cup minced fresh cilantro
8 flour tortillas (8 inches), warmed
1 cup shredded lettuce
1/2 cup salsa
Place chicken in a large resealable plastic bag; add 2 tablespoons lemon juice.
Seal bag and turn to coat; refrigerate for 1-2 hours. In a large nonstick
skillet, saute onions and garlic in oil until tender. Add the chicken, cumin,
salt and pepper. Cook and stir for 4 minutes or until no longer pink. Remove
from the heat; stir in the tomatoes, cilantro and remaining lemon juice. Spoon
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |