Quick Chicken Tacos
For the night the chicken is thawed and you do not want rice. About 25 minutes, serves 4.
Prep: 10 minutesCook: 15 minutesServes: 4
- 1 pound boneless chicken, cut in strips
- 1 tablespoon oil
- 1 teaspoon ground cumin or chili powder
- Salt and black pepper
- 1 small onion, sliced
- 8 small tortillas
- Salsa, and shredded cabbage or lettuce
- Toss the chicken with the cumin or chili powder, salt, and pepper.
- Heat the oil in a skillet over medium-high heat. Cook the chicken until browned and cooked through, about 8 minutes. Add the onion for the last 3 minutes.
- Warm the tortillas in a dry pan. Fill them with chicken, salsa, and cabbage or lettuce.
Substitution. No chicken: use the black bean tacos instead. No tortillas: spoon the chicken over rice.
Storage. Refrigerate the chicken up to 3 days. Warm it in a pan and use fresh tortillas.