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Chicken Tacos by BYUtv's Food Nanny

Enjoy this recipe from BYUtv’s Food Nanny, Liz Edmunds. The Food Nanny is a new reality makeover show that takes a disastrous dinner situation and whips it into shape. Watch Thursday nights at 6 and 9 p.m. on  BYUtv. To watch the Food Nanny prepare this recipe, click here.

Chicken Tacos
6 servings

2 tablespoons butter
Canola oil, for frying
2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
3 tablespoons chopped onion
2 to 3 garlic cloves, minced
2 vine-ripened tomatoes, chopped
1/2 cup chopped fresh cilantro
Salt, ground black pepper, garlic salt
12 corn tortillas

TOPPINGS:
Shredded Cheddar cheese, pepper Jack cheese, or a combination
Sour cream
Fresh spinach, thinly sliced
Fresh Salsa or Tabasco sauce
Lime wedges

   1. Heat the butter and 2 tablespoons of oil in a medium skillet over medium-high heat. Add the chicken and onions and cook and stir until the onions are soft and the chicken is tender and no longer pink. Add the garlic and cook about 1 minute more.  Decrease the heat to low and stir in the tomato and cilantro. Add water (or chicken broth) if the mixture seems to dry. Season generously with salt, pepper, and garlic salt. Continue cooking about 2 minutes. Cover and turn off the heat. Preheat the oven to 200 degrees.

   2. Heat 3/4 cup of canola oil in a small skillet over medium high heat. Fry one tortilla: With tongs turn it once to cook both sides, then quickly fold halfway over and cook for a few more seconds to make the taco shape. Drain on remaining towels. Place the tortillas in the oven to keep warm. (If the taco shells cool, they lose their crispness and become tough and chewy.) For soft tacos, simply heat the tortillas one at a time in a dry skillet over high heat for a few seconds on each side. (Or wrap tortillas in aluminum foil and heat in the oven at 275 degrees for 20 minutes.)

   3. To serve, place a small amount of the chicken mixture in each taco shell. Put the filled tacos on a platter and serve. Pass the cheese, sour cream, spinach, salsa and lime.

Serve with Mexican Rice with Fresh Tomatoes and refried beans with a little shredded cheese on top.
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