2 lbs skinless, boneless chicken thighs, sliced lengthwise 1/4 cup Onion, chopped 2 - 3 Garlic cloves, minced 2 Vine-ripened tomatoes, chopped 1/2 cup Fresh cilantro, chopped Salt and Pepper to taste 1 tsp Taco Seasoning 12 Corn tortillas (pre-cooked or fresh)
In a skillet, heat the oil over medium-high heat. Add the chicken and onions andTaco Seasoning.Sauté the chicken until it is cooked thoroughly and still soft and tender. Add garlic and cook for another minute. Reduce the heat to low and stir in the tomatoes and cilantro. Add a little water to the mixture if it seems too dry. Continue cooking for another two minutes. Turn off heat and cover the skillet.
If you are using fresh tortillas, to warm them place one side up in an oiled, pre-heated skillet for a few seconds or longer, just enough to make the tortilla warm and pliant for filling, and then flip over to the other side. Keep them warm by covering them with a clean kitchen towel. Now you are ready for filling the taco shells.