Chicken Picadillo Tacos
|Vegetable cooking spray||1 Tablespoon|
|Ground chicken||1⁄2 Pound|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped sweet red pepper||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Peeled chopped tomato||1⁄3 Cup (5.33 tbs)|
|Canned low sodium chicken broth||2 Tablespoon, undiluted|
|Peeled diced apple||1⁄4 Cup (4 tbs)|
|Chopped pickled jalapeno pepper||1 Tablespoon|
|Cider vinegar||1 1⁄2 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Shredded iceberg lettuce||1 Cup (16 tbs)|
|Shredded monterey jack cheese||2 Ounce (1/2 Cup)|
Coat a large nonstick skillet with cooking spray.
Place over medium heat until hot.
Add chicken, onion, sweet red pepper, and garlic; cook until chicken is browned, stirring frequenty.
Add tomato and next 7 ingredients.
Bring to a boil, reduce heat, and simmer 8 minutes or until thickened.
Stir in raisins.
Heat taco shells according to package direc-rions.
Spoon 1/2 cup chicken mixture into each shell.
Top each taco with 1/4 cup shredded lettuce and 2 tablespoons cheese.