Chicken Tacos Pronto

You’re just one skillet away from a delicious chicken taco dinner!

Prep Time: 10 minutes    Total Time: 45 minutes

WHAT YOU NEED:

¾ cup mild or medium chunky salsa

¼ cup lime juice (about 2 limes, juiced)

1 tsp. ground cumin

1 tsp. oregano

1/4 tsp. cayenne pepper (optional)

1 Tbsp. olive oil

2 medium onions, halved then sliced thinly

1 lbs. skinless boneless chicken thighs

Corn or flour tortillas, warmed

Toppings: grated cheese, shredded lettuce, diced tomatoes, salsa, avocado/guacomole, etc.

MAKING IT:

In a small bowl, combine salsa, lime juice, cumin, oregano and cayenne; stir until blended.

In a large skillet with a lid, heat olive oil over medium heat.  Add sliced onions and sauté until softened, about 4-5 minutes.  Pour salsa-lime mixture over the onions and stir. Place chicken thighs on top of onions. Cover with lid and turn heat down to medium-low. Simmer for about 25-30 minutes, turning chicken once during cooking. Chicken is done when internal temperature reaches 165◦F.  While chicken is simmering, prepare toppings. 

When cooked, remove chicken and onions from pan place in medium size bowl. With two forks, shred chicken into thick shreds (do not over shred). Stir in additional salsa if needed to moisten. 

Serve warm chicken filling with warmed tortillas and toppings (in small bowls to pass).  Makes enough filling for about 8 tacos (6-inch size).

Nutrition Information per serving (1/4 cup filling; no tortillas or toppings): 110 Calories; 5g Total Fat; (1g Sat Fat; 0g Trans Fat); 60mg Chol; 210mg Sodium; 5g Total Carb; (1g Fiber; 2g Sugars); 11g Protein

TIPS:

DO AHEAD: Cook and shred chicken in advance and refrigerate until serving time.  Reheat in the microwave. Stir in additional salsa if needed to moisten.  Toppings can also be prepped ahead.

Substitute 1 Tbsp. taco seasoning mix for the cumin, oregano and chili powder.