In a sauté pan, heat the oil over medium heat. Add the onion and garlic and sauté for several minutes, until the onion is cooked and translucent. Add the chicken and cumin and sauté for a few minutes. Season with salt and pepper to taste.
For tacos, fill soft or fried tortilla with chicken. Top with shredded iceberg lettuce, diced avocados, shredded Monterey Jack or cheddar cheese and sour cream. Serve with Fresh Tomato Salsa.
For a taco salad, mix together shredded lettuce and other salad greens, diced avocados, shredded cheese, cooked black beans, cooked corn and chicken. Serve with your favorite vinaigrette and top with Fresh Tomato Salsa and crumbled tortilla chips.
For quesadillas, make a sandwich of flour or corn tortillas filled with chicken, minced cilantro, shredded Monterey Jack or cheddar cheese and minced jalapeno pepper. Heat a skillet over medium heat and melt 2 teaspoons of butter. Place the quesadilla in the pan and cook until golden brown. Turn the sandwich over and continue to cook until the cheese has melted and both sides are golden brown. Remove from pan, cut into wedges and serve with Fresh Tomato Salsa and sour cream.