Peruvian-style Chicken Tacos

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 lb uncooked ground chicken breast
• 1/2 cup chopped onion
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 (14 1/2 ounce) can diced tomatoes
• 1 potato, peeled and finely chopped
• 1/4 cup chopped pitted dried plum
• 1/4 cup chopped pimento stuffed olive
• 1/4 cup shredded monterey jack cheese
• 12 (6 inch) corn tortillas or 12 (6 inch) flour tortillas
• cilantro (to garnish)

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a large skillet cook chicken and onion until chicken is no longer pink; stir to break up pieces.
• 3 drain, if necessary.
• 4 add spices (salt to taste); cook and stir for 1 to 2 minutes.
• 5 add undrained tomatoes, potato, plums and olives.
• 6 bring to boil; reduce heat.
• 7 simmer covered, 12 to 15 minutes or until potatoes are tender.
• 8 uncover; cook 5 minutes more or until most of liquid has evaporated.
• 9 wrap tortillas in foil; bake for 15 minutes or until heated.
• 10 to assemble, place 1/3 cup chicken mixture in center of each tortilla; top with cheese and sprinkle with additional onion and fresh cilantro.
• 11 fold tortillas in half.