Servings: 2 servings
Prep:
35 mins
Total:
35 mins
Ingredients
2
plum tomatoes, cored
8
ounces
boneless, skinless chicken breast, trimmed of fat
1/4
teaspoon
salt
1/8
teaspoon
freshly ground pepper
2
teaspoons
canola oil, divided
1/2 cup
finely chopped white onion
1 clove
garlic, minced
1
small jalapeno pepper, seeded and minced
2 teaspoons
lime juice, plus lime wedges for garnish
2
teaspoons
chopped fresh cilantro
2
scallions, chopped
6
small corn tortillas, heated (see Tip)
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; 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. Stir in cilantro and scallions. Divide the chicken mixture among tortillas. Serve with lime wedges.
Tip:
Tip: Wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.
Tip: Wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.
Nutrition Facts
Calories 297, Total Fat 9 g, Saturated Fat 1 g,
Monounsaturated Fat 4 g, Cholesterol 63 mg, Sodium 415 mg, Carbohydrate
27 g, Fiber 2 g, Protein 27 g, Potassium 463 mg. Daily Values: Vitamin A
20%, Vitamin C 30%. Exchanges: Starch 2,Lean Meat 3,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
