1/2 red onion, finely diced
3 jalapeño peppers, seeded and ribs removed (if you want the salsa hotter, leave the ribs and some seeds - careful, it'll be HOT), and diced
4-5 plum tomatoes, seeded and finely diced
1/4 cup fresh cilantro, finely chopped
1 lime, zested and juiced
Pepper
Make the salsa by putting the onion, jalapeño peppers, and tomatoes into a medium bowl and stirring well. Add the cilantro and lime zest/juice, and stir to combine; add pepper to taste and set aside.
Chicken
2-3 tsp. light brown sugar
2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. pepper
Cooking spray
1 lb. skinless, boneless chicken breasts
Preheat a grill pan to medium/medium-high heat. In a small bowl, combine the brown sugar, cumin, chili powder, salt and pepper. Rub the spice mixture all over the chicken breasts. Spray the cooking spray over the grill pan and grill the chicken breasts about 4-5 min. per side, or until a brown crust has formed on the outside. Set on a cutting board and tent with foil; let stand for 8-10 min. When cool, slice into 1/4 in. thick slices.
Taco Assembly
10 flour tortillas
4 cups shredded lettuce
Preheat an oven to 300 degrees. Wrap the flour tortillas in aluminum foil and put in the oven for 10-15 min. until the tortillas are warmed through.
To serve, top the tortillas with the chicken, salsa, and lettuce. Serve immediately.
*Original recipe courtesy of Good Food Made Simple: Healthy, p. 104.
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