Lemon Chicken Tacos
1 lb boneless chicken breasts, cut into 1/2" cubes
2 Tbsp plus 1 tsp lemon juice, divided
2 Tbsp Granny M's Lemon Glaze
1 large onion, sliced
1 green onion, sliced
2 garlic cloves, minced
2 tsp olive or canola oil
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
2 plum tomatoes, seeded and chopped
1/4 cup minced cilantro or parsley
8 flour tortillas 8" diameter, warmed
1 cup shredded lettuce
1/2 cup salsa
Place chicken in a large resealable plastic bag. Add 2 Tbsp lemon juice. Seal bag and gently shake to coat. Refrigerate bag for 1 to 2 hours. In a nonstick skillet, sauté the onions and garlic in oil until tender. Add the chicken, cumin, salt and pepper. Cook and stir for 4 minutes or until juices run clear. Remove skillet from heat and stir in the tomatoes, cilantro, Granny M's Lemon Glaze and remaining lemon juice. Spoon onto tortillas and top with lettuce. Serve with salsa. You can modify this recipe by adding extra tomatoes, green onions and a bit of cheddar cheese.
Serves 4
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