Recipe: Soft Chicken Tacos (makes 18 tacos)

SOFT CHICKEN TACOS

1 tablespoon whole cumin seed
2 medium onions, coarsely chopped (about 3 cups)
3 garlic cloves, finely minced (about 1 tbsp)
1 pound boneless skinless chicken breast, cubed
2 large fresh tomatoes, coarsely chopped (about 1 1/2 cups)
2 roasted jalapeno peppers, seeded, deveined, and finely chopped (2 tbsp)
1 (7 oz) can chopped green chilies
1 teaspoon salt
TO SERVE:
18 corn or whole wheat flour tortillas, warmed
Salsa (for garnish)

This is best if made a day ahead.

Toast the cumin seeds in a heavy skillet over medium heat until golden brown. Stir occasionally and watch carefully because they burn easily. Set aside.

Combine the onions and garlic in a large covered skillet or saucepan over low heat. Cook, stirring occasionally, until tender, about 15 to 20 minutes. Add a little water or stock if necessary to prevent scorching.

Add the remaining ingredients (except for the tortillas and salsa) and the cumin seed and cook until hot and bubbly and the chicken is no longer pink, about 20 minutes.

TO SERVE:
Spoon 1/3 cup taco filling onto each soft, warm tortilla and fold in half. Garnish with 1/3 cup of salsa, as desired.

This recipe yields 6 cups filling; 18 tacos

Per Serving (Per Taco without salsa contains approximately): 120 calories; 2g fat; 19mg cholesterol; 347mg sodium.

Source: Light and Hearty by Jeanne Jones