Lemon Chicken Tacos

Excellent low-fat recipe! From Taste of Homes' Best Light Recipes of the Year 2006. I've added a little adobo seasoning with the cumin - Yummy! * time does not include marinating time.*

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  lb boneless skinless chicken breast, cut into 1/2 inch cubes
• 2  tablespoons lemon juice, divided
• 1  teaspoon lemon juice, divided
• 1  large onion, sliced
• 1  green onion, sliced
• 2  garlic cloves, minced
• 2  teaspoons olive oil
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  plum tomatoes, seeded and chopped
• 1⁄4 cup fresh cilantro, minced
• 6 (8 inch)  flour tortillas, warmed
• 1  cup lettuce, shredded
• 1⁄2 cup salsa
• 1⁄2 cup cheddar cheese, shredded (optional)
• 1⁄2 cup sour cream (optional)

Directions

1. Place chicken in a large resealable plastic bag; add 2 tablespoons of lemon juice. Seal bag and turn to coat; refrigerate for 1-2 hours.
2. In a nonstick skillet, saute the onions and garlic on medium heat in oil until tender.
3. Add the chicken, cumin, salt and pepper.
4. Cook on medium - high heat and stir for 5 minutes or until juices run clear.
5. Remove from heat; stir in the tomatoes, cilantro and remaining lemon juice.
6. Serve with salsa.
7. Also good with shredded cheddar and sour cream (optional) on top.