Chicken Tacos |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 5 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 chicken breast halves | 1 teaspoon salt | 1 medium onion, chopped |
| 1 tablespoon butter or margarine | 1 cup chopped tomato | 2 teaspoons ground cumin |
| 1/2 teaspoon salt | 1/2 teaspoon garlic salt | 1/2 teaspoon pepper |
| 1/4 cup picante sauce | 10 commercial taco shells | 1 cup shredded lettuce |
| 1 cup (4 ounces) shredded Cheddar cheese | fresh cilantro sprigs (optional) | |
| 1 | Place chicken in a large saucepan; add water to cover and 1 teaspoon salt. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until tender. Drain, reserving 1/4 cup broth. Remove skin, bone chicken, and cube meat; set aside. Saute onion in butter in a skillet until tender. Stir in chicken, tomato, and next 4 ingredients. |
| 2 | Cover, reduce heat, and simmer 5 minutes. Stir in reserved broth and picante sauce. Simmer, uncovered, 15 minutes. Spoon about 1/4 cup chicken mixture into each taco shell; top each with shredded lettuce and cheese. Garnish with fresh cilantro sprigs, if desired. |