Chicken tacos

1 portion shredded chicken

½ bell pepper

1 small onion

1-2 jalapeno peppers seeded and rind removed (optional, not for the faint of heart)

½ 28 oz can of diced tomatoes

6-8 corn tortillas

2 c shredded lettuce

½ c cheese shreds

Add one portion of the shredded chicken to a microwave safe bowl, chop up bell pepper, onion and add to the chicken.  If you like, seed and remove the rind of a couple of jalapeno peppers and chop finely.  This is an optional step and if you decide to do it, don’t touch your eyes or wipe your nose when dealing with a jalapeno.  I would even recommend using rubber gloves and discarding them after. Open the can of diced tomatoes and drain them.  We’ll only use half the can for this recipe and the other half for another recipe later so store the other half. Take about three tablespoons of the diced tomatoes and add it to the bowl.  Sprinkle some adobo to season and stir to mix.  Place the bowl in the microwave for 2-3 minutes on medium setting, you just want to heat it not cook it.  While the chicken is in the microwave, heat your tortillas on a griddle or frying pan if you don’t have a griddle.  A couple seconds on each side so they are warm to the touch and flexible.  You should prepare about 6-8 tortillas for the same amount of tacos.  Once the tortillas & chicken are complete serve with lettuce shreds, the remainder of the tomatoes and cheese.