Twice Cooked Chicken Tacos ™

This is an easy recipe for a quick dinner or even lunch. I've used chicken tenders but you can even use chicken breast or chicken thighs instead. 

Filling

1 lb boneless skinless chicken tenders 
1/8 - 1/4 tsp each: ground pepper, salt 
1- 2 T olive oil (enough to coat bottom of pan) 
1 tsp each: fresh or dried cilrantro ( parsley), Worcestershire sauce
1 clove garlic crushed chopped
2 T fresh lime juice
1/8 tsp red pepper flakes 
Pinch of turmeric (optional)
1/2 c diced onions
1 c salsa

Fixings

8 taco shells

1 c each: shredded lettuce, shredded cheese, diced tomatoes,
1/2 c sour cream

Peel, rinse and dice onions. Place in a small bowl, set aside.  


In a shallow bowl combine, chicken tenders, lime juice, salt, pepper, Worcestershire sauce, garlic, cilantro, red pepper flakes and turmeric. Toss to coat both sides. Cover and let marinate in the refrigerator for a few hours. 

Heat skillet on medium high heat, reduce heat and add oil. Place chicken in pan and cook on 1 side for 4- 6 minutes.  Flip chicken over and cook on other side for 4-6 minutes more or until done.

Remove chicken from pan and let rest for a few minutes before shredding.  With clean hands or clean forks shred chicken.  

Heat skillet to medium heat. Combine shredded chicken, salsa and onions to skillet. cook for 4 - 7 min. or until heated. 

Scoop into taco shells and and top with your favorite fixings.

Serves 4.