Lemon Chicken Tacos

(McClellan Family Cookbook)
serves 4

1 lb chicken breasts, cut into ½-inch dice
2 tablespoons plus 1 tsp lemon juice, divided
Zest of 1 lemon
1 large onion, sliced
2 cloves garlic, minced
2 tsp olive oil
½ tsp ground cumin
½ tsp salt
¼ tsp pepper
2 tomatoes, seeded and chopped
¼ cup fresh cilantro

Place chicken in plastic bag; add 2 tablespoons lemon juice. Seal bag and turn to coat. Refrigerate 1 to 2 hours. Sauté onion and garlic in oil until tender. Add chicken, cumin, lemon zest, salt and pepper. Cook and stir 3 minutes, or until chicken juices are clear. Remove from heat; stir in tomato, cilantro and remaining lemon juice. Spoon onto tortillas. Top with lettuce and serve with salsa.