Chicken Chili Verde Tacos - cooking recipe

Ingredients

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)

Preparation

Combine cabbage, cilantro and salsa in a serving dish and set aside.
Cut chicken crosswise into 1/2 inch wide strips.
In a 10 to 12 inch nonstick pan over medium-high heat, stir oil, onion and garlic for 2 minutes.
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.
Stir for 15 seconds.
Spoon into serving dish.