The key to making this dish quickly is to have precooked chicken on hand. I like to cook a whole chicken on Sunday and make stock out of the bones, skin and what-nots. This means that when the chicken is done poaching, smoking or roasting I break it down completely and end up with a container of breast, leg, and thigh meat. To make these quick tacos I used a precooked chicken breast and this green tomatillo salsa.
Weeknight Green Chicken Taco Meat.
1 T olive oil
1 small red onion, sliced
1 small green pepper, sliced
1 breast of chicken, cooked and cubed
1 t cumin
1/2 t paprika (smoked if you have it)
2-3 oz green tomatillo salsa
Preheat oil in a large skillet over medium heat. Add onions and saute for 3-5 minutes or until they are starting soften. Add peppers, chicken, cumin and paprika and cook for 5 minutes. Add salsa and heat through. Serve in tortillas with rice, beans and all of your favorite fixins’.