Chicken Tacos

By: K.C.

3-4 chicken breasts

1 medium onion, chopped fine

1 large tomato, chopped fine

1 Tbsp olive oil

corn tortillas

cooking spray

2 cups grated 2 % cheddar or monterrey jack cheese combo

(or just cheddar)

Boil chicken in water with a pinch of salt till done. While chicken is boiling, heat oil in a skillet and add onion and cook till onion is translucent, add tomato to onions when the onions are almost done. Set aside until chicken is done. Remove chicken from water and shred into fine strips. Add chicken to the skillet with the tomatoes and onion. Heat together and season all to taste with seasoned salt. Heat a separate skillet or griddle, spray the corn tortillas on both sides with Pam and heat them on the griddle. Then put 2% shredded cheese in the bottom of the tacos, then the meat mixture and broil them on both sides until they're hot. Serve with salsa (recipe below), lettuce, tomato, cheese, guacamole, black beans, etc.

Salsa (from my friends in Cabo)

2 Roma tomatoes finely diced
1/4 cup onion finely diced
1/4 cup cilantro finely chopped
1 serrano pepper finely diced (you can add more if you like your salsa hotter)
salt to taste
1 tsp. lime juice

Mix together and serve