Seasoned chicken tacos with fresh, affordable tomatoes, lettuce, cilantro and sweet onion in homemade masa tortillas.

Ingredients

• 1 lb boneless skinless chicken thighs or breasts
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• ¼ teaspoon black pepper (optional)
• 1 tablespoon olive oil
• 2–3 fresh tomatoes: vine-ripened, slicing or plum, whichever is on sale
• 2 cups shredded lettuce
• ½ cup chopped cilantro
• ½ medium sweet onion, preferably Vidalia
• 1 cup plain masa harina (not ordinary cornmeal)
• Approximately ¾ cup warm water

Why it works

Choose whichever fresh tomatoes are on sale. Vidalia onions are especially good here. Confirm masa harina has no added salt.

Step-by-step instructions

1. Season chicken pieces with garlic powder, cumin, paprika and optional black pepper.
2. Mix masa harina with warm water to a soft dough; rest covered for 10 minutes.
3. Divide into 8 balls and press into tortillas between food-safe sheets.
4. Cook tortillas in a dry medium-high skillet about 45–60 seconds per side, until cooked through; keep warm.
5. Cook chicken in olive oil, turning, until browned and 165°F internally.
6. Chop tomatoes, lettuce, cilantro and sweet onion; fill warm tortillas with chicken and toppings.

No added salt means no salt added during preparation; naturally occurring sodium varies by ingredient. Check package labels.