These traditional-style tacos are an easy weeknight option. You can double up on the chicken mixture, and freeze the extra for up to 2 months for an even quicker dinner another night.

Prep time: 15 min | Cook time: 18 min

1 (14.5-ounce) can diced tomatoes
1 teaspoon dried oregano
1 teaspoon ground cumin
1-2 teaspoons chipotle chile powder
1 Tbsp olive oil
1 small onion, sliced
2 cloves garlic, minced
1 cup chicken stock
3 cups shredded cooked chicken (about 1 pound)
Salt, to taste
4 La Tortilla Factory 4 Net Carb Flour Carb Cutting Tortillas
1/4 cup sour cream
½ cup shredded purple or green cabbage (or a combo)
2 radishes, thinly sliced
Cilantro, for garnish
Hot sauce (optional)
1 lime, cut into wedges

Puree first 4 ingredients in a blender. Set aside

Heat oil in a skillet over medium. Add onion and cook 4-5 minutes or until tender. Stir in garlic and cook 30 seconds or until fragrant. Stir in tomato mixture and stock. Stir in chicken. Simmer 10-12 minutes or until thickened, stirring occasionally. Season with salt to taste.

Heat tortillas in an ungreased skillet 10-15 seconds per side or until warm. (Alternatively, place tortillas between two damp paper towels and microwave 30-45 seconds or until heated through.)

Serve tortillas topped with chicken mixture and garnished with cabbage, sour cream, radishes, cilantro, hot sauce (if desired) and lime wedges.

Number of Servings: 4