World Kitchen Corningware Corelle Pyrex Revere Chicago Cutlery and more

Ingredients

4 single, boneless, skinless chicken breasts
1 tbsp olive oil
2 garlic cloves, minced
1 small onion, sliced
1 tsp chili powder
1/2 tsp cumin
1/4 tsp oregano
8 taco shells
1 1/2 cups lettuce, shredded
1 cup salsa, homemade or store bought
1 cup shredded cheddar cheese
salt and pepper, to taste
Tabasco sauce, to taste

Directions

1. Cut each chicken breast in half crosswise, then slice into thin strips.
2. Heat oil in skillet over medium heat. Add garlic and onion and saute about 3 minutes. Add chicken, chili powder, cumin, oregano, salt and pepper and stir frequently until golden brown, about 6 minutes. Sprinkle on Tabasco, to taste.
3. Put taco shells in a microwave safe pie plate and microwave for 30 seconds or warm them in a metal pan in a preheated 350°F oven for 10 minutes.
4. To serve, put chicken in shells and top with lettuce, salsa and cheese.

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