Street Chicken Tacos

Ingredients

• Tomatoes

  red, raw

  2 medium whole or 246g

• Chicken breast

  raw, skinless

  8 oz or 227g

• Salt

  table

  ¼ tsp or 2g

• Ground Black Pepper

  McCormick

  ¼ tsp, ground or 0.6g

• Coconut oil

  2 tsp or 9g

• Onion

  frozen, chopped

  ½ cup or 227g

• Garlic

  raw

  2 cloves, minced or 6g

• Jalapeno peppers

  raw

  1 pepper or 14g

• Lime juice

  2 tsp or 10g

• Lime

  raw

  1 fruit or 67g

• Scallions

  raw

  1 medium or 15g

• Corn tortillas

  6 tortilla or 144g

• Romaine lettuce

  raw

  1 head or 626g

Directions

1. Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, 8 to 10 minutes. Transfer to a plate to cool slightly. Cut the tomatoes in half crosswise, and squeeze to discard seeds. Remove cores and chop the remaining pulp and skin.
2. Cut chicken into 1-inch chunks; sprinkle with salt and pepper. Add 1 teaspoon oil to the pan and heat over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is browned and no longer pink in the middle, 3 to 5 minutes. Transfer to a plate.
3. Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and cook, stirring, until softened about 2 minutes. Add garlic and jalapeno and cook, stirring, until fragrant, about 30 seconds. Add lime juice, the chicken, and tomatoes. Cook, stirring, until heated through, 1 to 2 minutes.
4. Stir in the scallions. Divide the chicken mixture among tortillas. Serve with lime wedges and lettuce.