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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Excellent low-fat recipe! I've added a little adobo seasoning with the cumin - Yummy! * time does not include marinating time.* Ingredients:
1 lb boneless skinless chicken breast, cut into 1/2 inch cubes |
2 tablespoons lemon juice, divided |
1 teaspoon lemon juice, divided |
1 large onion, sliced |
1 green onion, sliced |
2 garlic cloves, minced |
2 teaspoons olive oil |
1/2 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 plum tomatoes, seeded and chopped |
1/4 cup fresh cilantro, minced |
6 (8 inch) flour tortillas, warmed |
1 cup lettuce, shredded |
1/2 cup salsa |
1/2 cup cheddar cheese, shredded (optional) |
1/2 cup sour cream (optional) |
Directions:
1. Place chicken in a large resealable plastic bag; add 2 tablespoons of lemon juice. Seal bag and turn to coat; refrigerate for 1-2 hours.
2. In a nonstick skillet, saute the onions and garlic on medium heat in oil until tender.
3. Add the chicken, cumin, salt and pepper.
4. Cook on medium - high heat and stir for 5 minutes or until juices run clear.
5. Remove from heat; stir in the tomatoes, cilantro and remaining lemon juice.
6. Serve with salsa.
7. Also good with shredded cheddar and sour cream (optional) on top.
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