Ingredients
Prep: 10 minutes | Cook: 25 minutes | Total Time: 35 minutes
1 pound ripe plum tomatoes, cored, (about 4-5)
2 teaspoons extra-virgin olive oil, divided
1 pound boneless skinless chicken breast, trimmed and cut into 1-inch chunks
1 large white onion, finely chopped (about 1 1/2 cups)
2 cloves garlic, very finely chopped
2 jalapeño peppers, seeded and very finely chopped
2 tablespoons lime juice
2 tablespoons fresh cilantro, chopped
4 scallions, chopped
12 corn tortillas, warmed (see Tip)
1/4 cup reduced-fat sour cream, for garnish
2 limes, cut into quarters
salt & freshly ground pepper
Instructions
Heat a large cast-iron skillet over high heat until very hot. Place
tomatoes in the skillet and turn occasionally with tongs until charred
on all sides, about 10 minutes. Transfer to a plate to cool slightly.
Cut in half crosswise; squeeze to discard seeds. Chop the remaining pulp
and skins; set aside.
Add 1 teaspoon of the oil to the pan and
heat over high heat until the oil is very hot. Add chicken and season
with salt and pepper. Cook, stirring occasionally, until the chicken is
browned on all sides and no longer pink in the center, about 5 minutes.
Transfer to a plate and set aside.
Reduce the heat to medium and
add the remaining 1 teaspoon oil. Add onions and cook, stirring, until
softened, about 5 minutes. Add garlic and jalapeños and cook, stirring,
for 1 minute more. Add lime juice and the reserved chicken and tomatoes.
Bring to a simmer and stir in cilantro and scallions. Season to taste
with salt and pepper. Cover to keep warm.
Spoon filling into warm tortillas, roll up and serve with sour cream and lime wedges.
Tip
Wrap tortillas in barely damp paper towels and microwave on high for 30 seconds.
Ingredients
Prep: 10 minutes | Cook: 25 minutes | Total Time: 35 minutes
1 pound ripe plum tomatoes, cored, (about 4-5)
2 teaspoons extra-virgin olive oil, divided
1 pound boneless skinless chicken breast, trimmed and cut into 1-inch chunks
1 large white onion, finely chopped (about 1 1/2 cups)
2 cloves garlic, very finely chopped
2 jalapeño peppers, seeded and very finely chopped
2 tablespoons lime juice
2 tablespoons fresh cilantro, chopped
4 scallions, chopped
12 corn tortillas, warmed (see Tip)
1/4 cup reduced-fat sour cream, for garnish
2 limes, cut into quarters
salt & freshly ground pepper
Instructions
Heat a large cast-iron skillet over high heat until very hot. Place tomatoes in the skillet and turn occasionally with tongs until charred on all sides, about 10 minutes. Transfer to a plate to cool slightly. Cut in half crosswise; squeeze to discard seeds. Chop the remaining pulp and skins; set aside.
Add 1 teaspoon of the oil to the pan and heat over high heat until the oil is very hot. Add chicken and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, about 5 minutes. Transfer to a plate and set aside.
Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic and jalapeños and cook, stirring, for 1 minute more. Add lime juice and the reserved chicken and tomatoes. Bring to a simmer and stir in cilantro and scallions. Season to taste with salt and pepper. Cover to keep warm.
Spoon filling into warm tortillas, roll up and serve with sour cream and lime wedges.
Tip
Wrap tortillas in barely damp paper towels and microwave on high for 30 seconds.
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