Build Your Own Chicken Tacos Recipe

• 6 x skinless, boneless whole chicken breasts, about 3 pounds (1.35 kg) total, halved
• 4 c. (1 l) fat-free low-sodium canned chicken broth
• 2 lrg garlic cloves, crushed
• 1 x jalapeno chili pepper, left whole
• 1/2 tsp (2.5 ml) crushed dry oregano leaves
• 1/4 c. (59 ml) purchased medium or possibly warm taco sauce
• 1/4 c. (59 ml) fresh lime juice
• 24 x taco shells
• 1 lrg head iceberg lettuce, finely shredded, about 6 c. (450 g)
• 4 sm hard-ripe tomatoes, halved and thinly sliced
• 2 c. (472 ml) fat-free lowfat sour cream
• 1 bn fresh cilantro, well washed and stems trimmed, leaves picked off the stems

1. Rinse chicken breasts; pat dry with paper towels.
2. Trim away and throw away any fat.
3. In a large heavy, deep skillet, bring chicken broth, garlic clove, chili pepper, and oregano leaves to a boil.
4. Add in chicken breasts; reduce heat to simmer; and poach, uncovered, till chicken is opaque throughout (cut to test), about 8 to 10 min.
5. Remove from stove and cold for 15 min in poaching liquid.
6. Shred the breast meat.
7. Combine taco sauce and lime juice.
8. Pour over shredded chicken and toss.
9. Transfer chicken to a large platter.
10. Keep hot.
11. Meanwhile, heat taco shells according to package directions.
12. Place heated shells in a basket lined with a thick kitchen towel, covering the shells.
13. Place condiments in individual bowls.
14. To serve arrange taco shells, shredded chicken, and condiments on a buffet table.
15. Let guests assemble their own tacos.

skinless, chicken broth, garlic, jalapeno chili pepper, oregano, taco sauce, lime juice, taco, tomatoes, sour cream, fresh cilantro

Taken from cookeatshare.com/recipes/build-your-own-chicken-tacos-94857 (may not work)