1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
2 tablespoons plus 1 teaspoon lemon juice, divided
1 large onion, sliced
1 green onion, sliced
2 garlic cloves, minced
2 teaspoons olive or canola oil
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 plum tomatoes, seeded and chopped
1/4 cup minced fresh cilantro or parsley
8 flour tortillas (8-inch size), warmed
Lettuce for garnish
1/2 cup salsa
Place chicken in a large resealable plastic bag; add 2 tablespoons lemon juice. Seal bag and turn to coat; refrigerate for 1-2 hours.
In a nonstick skillet, saute the onions and garlic in oil until tender. Add the chicken, cumin, salt and pepper. Cook and stir for 4 minutes or until juices run clear. Remove from heat; stir in the tomatoes, cilantro and remaining lemon juice. Spoon onto tortillas; top with lettuce serve with salsa. Makes 4 servings of 2 tacos each, with 371 calories and 6 grams fat.
