Chicken Tacos

I've discovered the BESTEST and TASTIEST way to make chicken tacos! It's from The Food Nanny cookbook. My husband is one who will eat anything I make and be satisfied, sending a, "Thank you, hon," my way as he goes to rinse his dish...But when I made these for the first time he groaned and said something to the effect of, "It makes me want to cry to know we've never eaten this before." Serves 4-6. So let me know what you think...

Chicken Tacos
From "The Food Nanny Rescues Dinner" cookbook

2 Tbsp butter
2 Tbsp vegetable oil
2 lbs boneless, skinless chicken breasts, cut into bite-size pieces
3 Tbsp chopped onion
2 to 3 garlic cloves, minced
2 vine-ripened tomatoes, chopped
1/2 c chopped fresh cilantro
salt, ground black pepper, garlic salt
12 corn tortillas
OPTIONAL TOPPINGS:
shredded cheese
sour cream
fresh spinach, thinly sliced
salsa
lime wedges

Heat butter and oil in medium skillet over medium-high heat. Add chicken and onions and stir until onions are tender and chicken is tender and no longer pink. Add the garlic and cook one minute more.
Decrease the heat to low and stir in the tomato and cilantro. Add water (or chicken broth) if the mixture seems too dry. Season generously with salt, pepper, and garlic salt. Cook about 2 minutes. Cover and turn off heat.

I've found these are best served with fresh corn tortillas. Your neighborhood grocer store (or Latino market) should have Instant Corn Masa Flour. Directions are on the bag. I use Maseca brand and they're so delicious. They're easy to make, but do take a little bit of time to flatten and cook each one. If serving with store-bought tortillas warm them in the microwave.
If you prefer them fried (which I do not, but go on with your bad self), you can fry your tortillas one-by-one in 3/4 c vegetable oil over medium-high heat, shaping the tortilla as you go.