1 pound ripe plum tomatoes, cored (about 4-5)
2 teaspoons extra-virgin olive oil, divided
1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch chunks
Salt & freshly ground pepper
1 large white onion, finely chopped (about 1 1/2 cups)
2 cloves cloves garlic, very finely chopped
2 jalapeño peppers, seeded and very finely chopped
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
4 scallions, chopped
12 corn tortillas, warmed
1/4 cup reduced-fat sour cream for garnish
2 limes, cut into quarters
Heat a large cast-iron skillet over high heat until very hot. Place tomatoes in the skillet & turn occasionally with tongs
until charred on all sides, about 10 minutes. Transfer to a plate to cool slightly. Cut in half crosswise; squeeze to discard seeds. Chop the remaining pulp & skins; set aside.
Add 1 teaspoon of the oil to the pan & heat over high heat until the oil is very hot. Add chicken & season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, about 5 minutes. Transfer to a plate & set aside.
Reduce the heat to medium & add the remaining 1 teaspoon oil. Add onions & cook, stirring, until softened, about 5 minutes. Add garlic and jalapeños & cook, stirring, for 1 minute more. Add lime juice & the reserved chicken & tomatoes. Bring to a simmer & stir in cilantro & scallions. Season to taste with salt and pepper. Cover to keep warm.
Spoon filling into warm tortillas, roll up & serve with sour cream & lime wedges.
Wrap tortillas in barely damp paper towels & microwave on High for 30 to 45 seconds.