2 chicken breasts, de-boned and sliced into bite size pieces
1 medium onion
1 green or yellow pepper, cut into bite size chunks
1 jalapeno pepper, minced
1/4 cup olive oil
1/4 cup fresh basil, torn into pieces
12 small corn tortillas
Toppings for the tacos:
2 cups shredded iceberg lettuce
2 cups shredded cabbage
4 radishes, sliced or shredded
1 cup fresh cilantro, chopped
1 1/2 cups shredded monterey jack cheese
1 avocado, cut into chunks
Toss the lettuce, cabbage, radishes and fresh cilantro together in a salad bowl and set aside.
Have the chopped avocado and the shredded cheese ready in small separate bowls.
Heat the olive oil in a large saute pan over medium high heat.
Add the sliced onions and saute in the oil until transparent or lightly browned.
Add the minced jalapeno and the chicken pieces to the pan and saute for several minutes.
Add the green or yellow pepper and continue cooking until the chicken is browned and cooked through and the peppers have softened.
Stir in the Cherry Salsa and cook for one more minute.
Turn off the heat and sprinkle the torn basil leaves into the mixture.
Heat the corn tacos and use tongs to fill each with a layer of the warm saute, a layer of the cold shredded slaw, cheese and avocados, a spritz of lime juice and top with another teaspoon of the Cherry Salsa.