Spicy Chicken Soft Tacos with Goat Cheese

Ingredients

• 1 cup(s) canned tomato sauce
• 1 cup(s) (chopped) uncooked onion(s)
• 1 medium jalapeño pepper(s), seeded and minced
• 2 tsp minced garlic
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1 tsp kosher salt
• 2 spray(s) cooking spray
• 1 pound(s) uncooked boneless skinless chicken breast(s)
• 8 small corn tortilla(s), warmed
• 1 cup(s) uncooked green cabbage, shredded
• 1/4 cup(s) semisoft goat cheese, crumbled
• 1/2 cup(s) cilantro, chopped
• 1/2 medium fresh lime(s), cut into wedges for serving

Instructions

1. In a medium bowl, combine tomato sauce, onion, jalapeno, garlic, chili powder, cumin and salt; set aside.
2. Coat a small saucepan with cooking spray; heat over high heat. Add chicken; brown chicken, flipping once, about 2 minutes per side.
3. Add tomato mixture to pan and pour in about 1/4 cup water (or as much as is needed to just cover chicken). Reduce heat to low and bring to a simmer; cover and cook until chicken is cooked through, about 35 minutes. Remove chicken to a plate to rest.
4. Increase heat to high and cook sauce, stirring a few times, until sauce reduces and thickens, about 5 minutes.
5. Meanwhile, finely shred chicken using 2 forks; add chicken to reduced sauce to heat through.
6. To serve, top each tortilla with about 1/2 cup chicken, 2 tablespoons cabbage, 1/2 tablespoon goat cheese and 1 tablespoon cilantro; drizzle with fresh lime juice.

Notes

Yields 2 tacos per serving.

To up the heat in this dish, stir in some canned chipotle in adobo, chopped serrano peppers or cayenne.

Instead of cabbage, you can top your tacos with thin sliced bell peppers, cooked mushrooms or avocado (could affect PointsPlus value).

For a crispier tortilla, using tongs, carefully hold each tortilla over the flame or burner of your stove and turn as necessary to char edges all the way around.