These tacos were tasty and had a different taste with the roasted tomatoes. These are 5 weight watcher points.
2 boneless, skinless chicken breasts
6 garlic cloves (4 minced, 2 smashed)
2 whole garlic cloves
1/2 c. chicken broth
2 t. cumin
2 onions, halved and sliced
2 avocadoes, sliced
Place chicken in a saucepan and add enough water to cover them. Add the smashed garlic, garlic cloves, salt and pepper. Simmer until the chicken is cooked through. Remove from the water and cool. When cooled, shred the chicken breasts with 2 forks. Set aside.
In the meantime, roast the tomatoes in the broil until the skin is charred.
Place them in a blender, along with the chicken broth and cumin. Blend until smooth. Set aside.
Heat some oil in a pan. Saute the onions and minced garlic until fragrant and the onions are softened. Add the tomato mixture and the shredded chicken. Simmer, uncovered, until most of the liquid has cooked off. Season with salt and pepper to taste.
Serve on warm tortillas topped with cheese, salsa, and avocadoes.