Peruvian-Style Chicken Tacos

• 1 lb uncooked ground chicken breast
• 1/2 cup chopped onion
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 (14 1/2 ounce) can diced tomatoes
• 1 potato, peeled and finely chopped
• 1/4 cup chopped pitted dried plum
• 1/4 cup chopped pimento stuffed olive
• 1/4 cup shredded monterey jack cheese
• 12 (6 inch) corn tortillas or (6 inch) flour tortillas
• cilantro (to garnish)

1. Preheat oven to 350 degrees.
2. In a large skillet cook chicken and onion until chicken is no longer pink; stir to break up pieces.
3. Drain, if necessary.
4. Add spices (salt to taste); cook and stir for 1 to 2 minutes.
5. Add undrained tomatoes, potato, plums and olives.
6. Bring to boil; reduce heat.
7. Simmer covered, 12 to 15 minutes or until potatoes are tender.
8. Uncover; cook 5 minutes more or until most of liquid has evaporated.
9. Wrap tortillas in foil; bake for 15 minutes or until heated.
10. To assemble, place 1/3 cup chicken mixture in center of each tortilla; top with cheese and sprinkle with additional onion and fresh cilantro.
11. Fold tortillas in half.

ground chicken, onion, ground coriander, ground cumin, tomatoes, potato, plum, pimento stuffed olive, shredded monterey jack cheese, corn tortillas, cilantro

Taken from www.food.com/recipe/peruvian-style-chicken-tacos-207691 (may not work)