Soft Chicken Tacos

By KRed

Note: Use roast chicken from the supermarket or prepare your own by sauteing chicken breasts. For a quick version of guacamole, mash the avocado in a bowl and spoon in a tablespoon or two of the pico de gallo. Taste for seasoning (it may need an extra pinch of salt or splash of fresh lime juice) and serve with the tacos.

Ingredients

• 2 tsp vegetable oil
• 1/2 c. diced onion
• 2 garlic cloves, chopped
• 1/2 c. tomato sauce
• 1 tsp. ground cumin
• 1/4 tsp. salt
• 2 c. shredded, cooked chicken, skin removed
• 8 small flour tortillas, warmed
• pico de gallo (see recipe) or store-bought salsa
• 1 ripe avocado, peeled, pitted and diced
• 1 c. low-fat shredded Monterey Jack or Cheddar

Preparation

Step 1

Heat oil in a large skillet over medium heat. Add the onions and garlic, and saute until the onions are translucent, about 6 minutes. Add the tomato sauce, cumin and salt, and continue to cook for 1 more minute. Add the chicken and cook just until heated through, about 2 minutes.

To serve, assemble the tacos (or let everyone assemble their own) with the warm chicken filling, pico de gallo or salsa, avocado and cheese.