Preparation
1. Thinly slice 1 lb. boneless, skinless CHICKEN BREAST HALVES(about 4).
2. In large skillet, heat 1 tablespoon VEGETABLE OIL over medium-high heat. Add chicken and cook until no longer pink, about 5 to 7 minutes.
3. Add SPICES & SEASONINGS and 1/2 cup WATER; mix thoroughly. Bring to a boil; reduce heat to low and cook 5 to 10 minutes, stirring occasionally. Serve with warm TACO SHELLS or TORTILLAS. Garnish with grated CHEESE, shopped TOMATO, shredded LETTUCE and SALSA, if desired.
Makes enough filling for 8 tacos, about 1/4 cup each.