Chicken Chili Verde Tacos

Ingredients

3 cups shredded cabbage (I buy the already shredded bags)
1 cup light packed fresh cilantro - chopped
1 cup green chili salsa  (tomatillo salsa)
1 pound boneless, skinless chicken breasts
1 tsp. salad oil
1 onion (1/2 lb.) slivered lengthwise
3 cloves garlic, minced
1 tsp. ground cumin
1/2 tsp. ground oregano
8 reduced fat or regular flour tortillas (7-8 inch)

Preparation

1. Combine cabbage, cilantro and salsa in serving dish.  Set aside
2. Cut chicken into 1/2 inch wide strips. 
3. In  large skillet (10-12 inch) over medium heat stir oil, onion and
garlic for 2 minutes.  Turn heat up, add chicken and cook until meat is
done, 4-6 minutes.  Add cumin and oregano, stir for 15 seconds.  Spoon into
separate serving dish. 
4.  Heat tortillas in microwave (1 - 1 1/2 min) or in skillet till hot.  At
the table spoon the cabbage and chicken mixtures into the tortillas. 

2 tortillas per serving - 4 servings. 356 cals - 17% from fat, 32 g protein, 6.9 g fat (0.5 g sat fat), 39 g carbo (4.6 g fiber); 858 mg sodium, 66 mg chol.

Recipe donated by:
Ginny McCormick