Spicy Chicken Tacos

Ingredients

• Chicken breast

  Broilers or fryers, meat only, cooked, roasted

  1 ½ unit (yield from 1 lb ready-to-cook chicken) or 78g

• Monterey cheese

  Includes Pepper Jack

  1 cup, shredded or 113g

• Garlic

  Raw

  1 clove or 3g

• Lettuce

  Green leaf, raw

  2 cup shredded or 72g

• Tomatoes

  Green, raw

  1 large or 182g

• Tomato products

  Canned, puree, with salt added

  1 cup or 250g

• Taco shells

  Baked

  8 medium or 102g

• Avocados

  Florida, raw

  1 fruit without skin and seeds or 304g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 small or 70g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Salt

  Table

  1 tsp or 6g

• Chili powder

  Spices

  2 tsp or 5g

Directions

1. Heat a big skillet over medium heat; add evoo, and brown chicken. Add onion and garlic and cook another couple of minutes to soften onion. Dump in tomato puree, chili powder, cumin, and salt. Bring to a bubble, reduce heat to low, and simmer until ready to serve. Warm taco shells in oven according to package directions. Scoop filling into shells and top at the table.

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