Stuffed chicken tacos with cilantro salsa

We had eaten these from Trader Joe's a while back and I figured they would be fairly easy to make. Here's my recipe for stuffed chicken tacos.

3 boneless, skinless chicken breasts (diced)
3 Tbs. taco seasoning
1 C. finely diced onion
1 C. shredded cabbage
1/4 c. water

1/2 C. shredded cheese
8-10 small corn tortillas
1 C. vegetable oil

Finely chopped lettuce
diced tomato

For Salsa:
2 cubes frozen cilantro
1 cube frozen garlic
juice from 1 lime
pinch of salt and pepper
1/2 C. olive oil

Heat a large nonstick pan with a lid on medium high heat. Add diced chicken and onions and saute for 1 minute. Add taco seasoning and stir to combine. Cook for 2 minutes until beginning to brown and add cabbage. Add water, reduce heat to medium and continue cooking until chicken is cooked through, about 10 minutes and most of the liquid has evaporated.

Remove from heat and let cool for a few minutes. Add chicken to a cuisinart and pulse a few times until chicken is finely chopped but not pureed. Remove chicken into a bowl and add shredded cheese. Stir to combine.

Meanwhile, add oil to another nonstick pan and heat on medium high heat. Heat oven to 350 and line a plate with a few sheets of paper towels to place tacos.

Add a few tablespoons to 1 side of each corn tortilla. Gently place in pan and fold other side over to cover. Press down with a spatula and turn after about 20 seconds, each side should be nicely browned. Remove from oil, dry on paper towels, then keep warm on a cookie sheet in the oven.

To make cilantro salsa. Add all ingredients to a jar, shake to combine.

Serve tacos with a big handful of shredded lettuce, tomato and a drizzle of the cilantro salsa on top.

You could also serve with a dollop of sour cream and or guacamole.

Enjoy!