12 taco shells (hard or soft)
2 Tbsp. vegetable oil
2 cups chicken (after chopping)
1 medium onion, chopped
1 clove garlic, chopped
1 Tbsp. ground cumin
1 tsp. dried oregano
salt
freshly ground pepper
1 ½ cups grated cheese
(cheddar or jack or both)
Bottled taco sauce
1 cup chopped tomatoes
2 cups shredded lettuce
Sour cream
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You can either use frozen chicken breast meat already chopped. Or, even better, cut fresh chicken breasts into small approximately ¼=½ inch pieces.
Preheat oven to 350°F. Place hard taco shells into a 13x9x2 inch baking dish. Place in oven for 5 minutes to crisp. If using soft shells instead, place 6 at a time between damp paper towels. Microwave on high for 35 seconds.
Meanwhile in a large frying pan, heat oil over medium heat. Add chicken pieces and stir fry until lightly browned on all sides. (Or heated through, if using frozen pieces). Add onions. Stir fry 3 minutes. Add garlic and cook 1 minute. Season with cumin, oregano, salt and peopper to taste. Stir until chicken is evenly coated with spices and heated through. Partially fill shells with chicken; top with lettuce, cheese, tomatoes, taco sauce and sour cream to taste.
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