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Chicken Tacos with Charred Tomatoes
What You Need
• 2 tomatoes, cored
• 2 lbs boneless, skinless chicken thigh
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 2 teaspoons canola oil, divided
• 1/2 cup finely chopped white onion
• 2 cloves garlic, minced
• 2 small jalapeño peppers, seeded and minced
• 2 teaspoons lime juice, plus lime wedges for garnish
• 2 teaspoons chopped fresh cilantro
• 2 green onions, chopped
• 6 small corn tortillas, heated

Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, eight to 10 minutes. Transfer to a plate to cool slightly. Cut the tomatoes in half crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin. Cut chicken into one-inch chunks; sprinkle with salt and pepper. Add one teaspoon oil to the pan and heat over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is browned and no longer pink in the middle, three to five minutes. Transfer to a plate. Reduce the heat to medium and add the remaining one teaspoon oil. Add onion and cook, stirring, until softened, about two minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add lime juice, the chicken and tomatoes. Cook, stirring, until heated through, one to two minutes. Stir in cilantro and scallions. Divide the chicken mixture among tortillas. Serve with lime wedges.


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