Chicken Chili Verde Tacos

Ingredients

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

Preparation

1. 1. Combine cabbage, cilantro, and salsa in a serving dish; set aside.
2. 2. Cut chicken crosswise into 1/2-inch-wide strips. In a 10- to 12-inch nonstick frying 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 a serving dish.
3. 3. Wrap tortillas in a cloth towel and cook in a microwave oven on full power (100 percent) until hot, about 1 1/2 minutes. At the table, spoon the cabbage and chicken mixtures into the tortillas.