Soft Chicken Tacos with Rainbow Grape Salsa

 

1 1/2 pounds boneless, skinless chicken breast

3 tablespoons olive oil

2 large cloves garlic, minced

2 teaspoons cumin

3/4 cup chopped onion

2 jalapeno peppers, seeded and minced

1/2 teaspoon dried oregano leaves

1 teaspoon kosher salt

1/2 teaspoon crushed red chile pepper

1/4 cup chopped fresh cilantro

16 corn tortillas

1 cup shredded  Romaine lettuce

Sour cream

Flatten the chicken breast between 2 sheets of plastic wrap to 1/4” thickness.  Slice, across the grain, into thin strips (2” long and 1/2” wide).

Heat 2 tablespoons of the oil in a large nonstick skillet.  Add the chicken and cook over high heat, stirring for 3 to 4 minutes, or just until cooked through.  Remove with a slotted spoon to a side dish.

Add the remaining tablespoon of oil to the skillet and add the garlic, cumin, onion, jalapeno and oregano.  Sauté, stirring, for 5 minutes.

Return the chicken to the skillet and season with salt and pepper. Cook just long enough to heat through.

Toss in the cilantro.  Taste and correct the seasoning.

Heat a skillet that is brushed with oil and heat the  tortillas, turning once, just until they are warm and softened.

Spoon the chicken mixture into the warm tortillas.  Top with some shredded lettuce and a small dollop of sour cream.

Serve with the grape salsa.

Serves 8.

Rainbow Grape Salsa

1 cup halved green seedless grapes

1 cup halved red seedless grapes

1 cup halved black seedless grapes

2 tablespoons fresh lime juice

1 large  jalapeno pepper, seeded and minced

1 small sweet salad onion, minced

1 tablespoon honey

1/2 teaspoon kosher salt

1/4 cup chopped fresh cilantro

Toss together.  Chill until ready to serve.