Lunch: Summer-Fresh Chicken Tacos

Everyone's favorite Mexican quick bite gets a spirited treatment here, with spices and jalapeño chiles jazzing up the sautéed taco filling.

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Summer-Fresh Chicken Tacos

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

8 Old El Paso™ taco shells
2 tablespoons olive or vegetable oil
1 lb boneless skinless chicken breasts, cut into 1/4-inch cubes
1 large onion, chopped (about 1 1/4 cups)
2 cloves garlic, finely chopped
1 medium jalapeño chili, seeded, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
2 medium tomatoes, chopped (about 1 1/2 cups)
2 cups shredded lettuce
1 cup shredded Cheddar cheese (4 oz)
1/4 cup chopped fresh cilantro

Instructions

Heat taco shells as directed on package.
Meanwhile, in 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Cook chicken in oil about 6 minutes, stirring occasionally, until no longer pink in center. Remove chicken from skillet, and keep warm.
In same skillet, heat remaining 1 tablespoon oil until hot. Cook onion in oil about 4 minutes, stirring occasionally, until tender. Stir in garlic, jalapeño chili, cumin, chili powder and salt. Cook 1 minute, stirring constantly. Return chicken to skillet. Stir in tomatoes. Cook about 2 minutes, stirring occasionally, until hot.
To serve, place 1/4 cup shredded lettuce in each taco shell; divide chicken mixture among shells. Top with cheese and cilantro.

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