Soft Shell Chicken Tacos

Back before the internet gave me good cooking ideas, in the days of ridiculously slow modems and no real websites to visit, we got a little spiral bound cookbook produced by Sargento Cheese, called Simply the Best, filled with ingredients that utilized their cheesy products.  We have a few quick favorites that we find ourselves returning to, again and again.  The recipe we probably make move in this cookbook is for Soft Shell Chicken Tacos.  It’s stupidly easy, and really tasty.  And if you have some of the chicken mixture left the next day (we usually do, because I double the recipe) it makes an AMAZING omelet, with either some Mexican Cheese Blend or some shredded Sharp Cheddar.  Really, really good. I think I like the omelet better than the taco, actually. I’ve recently discovered that making them with Green Chili flavored corn tortillas from La Tortilla Factory bumps the recipe up from good to great, in my book.  Ted and Maya stick with plain flour tortillas.  Heathens.

Soft Shell Chicken Tacos

Ingredients

• 3/4 lb. boneless, skinless chicken breasts
• 1 tsp. cumin
• 1 can (8 oz.) stewed tomatoes, undrained (I use 1 15oz can for 1 lb of chicken)
• 1/3 cup salsa (eyeball it…I think I use 1/2 cup)
• 1 green onion, thinly sliced
• 8 (7-inch) flour tortillas, warmed
• 1 cup shredded lettuce
• 1 medium tomato, chopped
• 1 cup (4 oz.) Sargento® Shredded Mexican Cheese blend
• 1/4 cup chopped fresh cilantro (optional)
• 1 avocado, diced (I added this, because DUH, avocados rock!)

Directions

1. Place chicken in one layer in skillet over medium heat; season with cumin. Pour stewed tomatoes and salsa over chicken. Simmer, uncovered, 15 minutes or until chicken is tender, turning once.
2. Remove chicken; reserve liquid in skillet. Cool and shred chicken; add to skillet with green onion; cook 2 minutes or until most of the liquid is absorbed. Divide chicken mixture evenly down center of each tortilla. Top with shredded lettuce, chopped fresh tomato and cheese. Add cilantro, if desired; fold and serve immediately.

(Recipe and picture found on the Sargento website, not available in 1992. And yeah, it’s the same picture as in my cookbook.)