Chicken Chili Verde Tacos

• 3 c. prepared shredded cabbage
• 1 c. lightly packed fresh cilantro
• 1 c. green-chili salsa
• 1 lb. boneless, skinless chicken breasts
• 1 tsp. salad oil
• 1 onion (1/2 lb.) slivered lengthwise
• 3 cloves garlic, minced
• 1 tsp. ground cumin
• 1/2 tsp. dried oregano
• 8 reduced-fat or regular flour tortillas (7-8 inch size)

1. Combine cabbage, cilantro and salsa in a serving dish and set aside.
2. Cut chicken crosswise into 1/2 inch wide strips.
3. In a 10 to 12 inch nonstick pan over medium-high heat, stir oil, onion and garlic for 2 minutes.
4. Increase heat to high, add chicken, and stir often until meat is no longer pink in center, 4 to 6 minutes. Add cumin and oregano.
5. Stir for 15 seconds.
6. Spoon into serving dish.

cabbage, cilantro, greenchili salsa, chicken breasts, salad oil, onion, garlic, ground cumin, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=100906 (may not work)