Chicken Chile Verde Tacos
Source of Recipe
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List of Ingredients
3 c Shredded fresh cabbage
1 c Fresh cilantro -- lightly Packed
1 c Green chile salsa
1 lb Boneless skinless chicken Breasts
1 ts Salad oil
1 Boneless skinless chicken Breasts -- slivered Lengthwise
3 Cloves garlic -- minced
1 ts Ground cumin
1/2 ts Dried oregano
8 Flour tortillas, Reduced fat or regular
Recipe
Combine cabbage, cilantro, and salsa in
a serving dish; set aside.
Cut chicken crosswise into 1/2-inch wide strips.
In a 10- to 12- inch nonstick frying pan over
medium-high heat, stir oil, onion, and garlic
for 2 minutes.
Increase heat to high, add chicken, and stir
often until meat is no longer pink in center,
4 to 6 minutes. Add cumin and oregano; stir
for 15 seconds. Spoon into serving dish.
Wrap tortillas in a cloth towel and cook in
microwave oven on full power until hot, about
1 1/2 minutes.
At the table, spoon the cabbage and chicken
mixtures into the tortillas.
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