Fit for ’15: Low-carb chicken tacos with green chile salsa

LOW-CARB CHICKEN TACOS

Serves 26 iceberg or romaine lettuce leaves 1 tbsp. vegetable oil1/2 cup onions, diced1 tbsp. garlic, minced1 each jalapeo, seeded and diced2 tbsp. cilantro, chopped1/2 cup green chile, roasted and peeled 2 chicken breasts, sliced1 oz. tequilaDiced tomatoes, asadero cheese, salsa (optional)

Warm oil in a pan over medium-high heat. Add onions and garlic and cook until softened. Add jalapeno, cilantro and chile and cook two minutes. Add chicken to pan and cook several minutes, turning once. Carefully add tequila to quicken the cooking, then remove from pan once the liquid has evaporated.

GREEN CHILE SALSA

4 roasted green chile, peeled, seeded, and diced

1/2 red onion, diced and grilled

4 tomatillos, roasted

1/2 bunch fresh cilantro

1 jalapeno

1 tbsp. lime juice

Salt and pepper to taste

Directions: Puree all ingredients in a blender and serve.