Salsa Verde Chicken Tacos

Instructions

1. 1

   Use purchased ready-to-eat soft flour tortillas, approximately 20 cm wide and 40 g each. Thinly slice the cabbage, finely chop the onion and cilantro, and cut the lime into wedges. Keep these toppings and the sour cream cold.

2. 2

   Cut the raw boneless, skinless chicken breast into small pieces about 1 cm thick.

3. 3

   Heat the olive oil in a deep 30 cm skillet over medium-high heat for 2 minutes, uncovered. Add the chicken and cumin. Cook uncovered for 6 minutes, stirring every 1–2 minutes to turn the pieces and separate any that stick together.

4. 4

   Add all 240 g salsa verde, approximately 1 cup, without adding water. Reduce the heat to medium and simmer uncovered for about 4 minutes, stirring frequently, until the sauce coats the chicken without a pool of liquid. Check several of the thickest chicken pieces with a food thermometer: they must reach 165°F/74°C before serving.

5. 5

   Turn off the heat. Divide the chicken and its clinging sauce among the 8 ready-to-eat tortillas, served straight from the package. Add the cabbage, onion, cilantro and sour cream, then squeeze over the lime wedges. Serve 2 generously filled tacos per person.