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| CHICKEN TACOS | |
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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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