Chicken breasts (2)

Chicken Bouillon

Olive Oil

Small yellow onion diced (1)

Garlic Clove, minced (2)

Cilantro, chopped (¼ - ½ cup, to taste)

Salt (to taste)

Pepper (to taste)

Vegetable Oil

Corn Tortillas

Iceberg Lettuce

Tomato Vinegar

1. Place chicken breasts in pot on stove top.
2. Cover chicken with water, counting the number of cups needed to cover the chicken.
3. Add as many teaspoons of bouillon as cups of water used.
4. Boil chicken in broth until almost cooked, but still pink.
5. Remove chicken from broth and set broth aside.
6. Shred chicken. Set chicken aside.
7. In a large fry pan, heat 2 TBSP olive oil. When warm, add onions and cook until translucent.
8. Add garlic to the onions and cook until fragrant.
9. Add shredded chicken to the onion/garlic in the frying pan. Cook until no longer pink.
10. Add salt, pepper, small amount of reserved broth, and cilantro to the pan and stir.
11. Simmer for 5 to 10 minutes.
12. In a separate small frying pan, warm 1-2 cups of vegetable oil.
13. When oil is hot, add corn tortillas, one at a time. Flip the tortillas, ensuring both sides are crispy. (For softer tacos, cook tortillas for a shorter time. For crispier tortillas, cook longer).
14. Remove tortilla from oil and place on a plate covered in paper towel to remove excess oil.
15. Add shredded chicken mix to a fried tortilla and roll.

Serve tacos with chopped lettuce and tomatoes that have been dressed with a little vinegar, salt, and pepper.