Spicy Chicken Soft Tacos with Goat Cheese

   7 smartpoints  pg  47       

        1 cup(s) canned tomato sauce
        1 cup(s) uncooked onion(s), diced
        1 medium jalapeño pepper(s), seeded and minced
        1 clove(s) garlic clove(s), finely chopped
        1 tsp chili powder
        1/2 tsp ground cumin
        1 tsp kosher salt
        1 pound(s) uncooked boneless skinless chicken breast(s)
        8 small corn tortilla(s), warmed
        1 cup(s) uncooked green cabbage, shredded I used cole slaw mix ********
        1/4 cup(s) semisoft goat cheese, crumbled
        1/2 cup(s) cilantro, chopped
        1/2 medium fresh lime(s), cut into wedges for serving

We liked this, it was not spicy. Lauren got seconds.    
 In a medium bowl, combine tomato sauce, onion, jalapeno, garlic, chili powder, cumin and salt; set aside.
        Coat a small saucepan with cooking spray; heat over high heat. Add chicken; brown chicken, flipping once, about 2 minutes per side.
        Add tomato mixture to pan and pour in about 1/4 cup water (or as much as is needed to just cover chicken). Reduce heat to low and bring to a simmer; cover and cook until chicken is cooked through, about 35 minutes. Remove chicken to a plate to rest.
        Increase heat to high and cook sauce, stirring a few times, until sauce reduces and thickens, about 5 minutes.
        Meanwhile, finely shred chicken using 2 forks; add chicken to reduced sauce to heat through.
        To serve, top each tortilla with about 1/2 cup chicken, 2 tablespoons cabbage, 1/2 tablespoon goat cheese and 1 tablespoon cilantro; drizzle with fresh lime juice. Yields 2 tacos per serving.
*****Use the rest of the cole slaw mix by having Tilapia Tacos and Pork Wraps