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CHICKEN TACOS 
3 tbsp. 100% corn oil butter
2 whole cooked chicken breasts, boned and cut into thin strips
1 c. onion, chopped
1 clove garlic, peeled and minced
1 can (1 lb.) whole tomatoes, chopped
1/2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. Tabasco sauce
1 tbsp. cornstarch, dissolved in 2 tbsp. water
1/2 c. sliced ripe olives
1/4 c. parsley, chopped
10 taco shells, heated
Shredded lettuce

Melt butter in large skillet over medium heat; brown chicken. Add onion and garlic. Cook until tender. Stir in tomatoes, chili powder, salt, pepper, and Tabasco. Simmer 2 to 3 minutes. Add dissolved cornstarch; heat until mixture thickens, stirring frequently. Stir in olives and parsley. Heat 2 to 3 minutes. To serve, fill taco shell with about 1/2 cup chicken mixture. Top with shredded lettuce.
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