Soft Tacos with Paprika Sour Cream

Tacos:
1 medium onion
1 1/2 cups grape or cherry tomatoes
2 tablespoons olive oil
2 teaspoons chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon garlic powder
1 pound ground chicken (may substitute ground pork or turkey)
1/2 cup water
8 6-inch soft corn tortillas

Sour cream:
1/4 c. lime juice (the juice of 2 to 3 limes)
1 cup low-fat sour cream (or fat-free)
1 teaspoon smoked paprika (or not smoked)
1/2 teaspoon salt, plus more to taste

For the smoked paprika sour cream: Squeeze enough juice from the limes into a medium bowl to yield 1/4 cup. Add the sour cream, paprika and salt, stirring to combine.

For the tacos: Cut the onion into small dice (about 1 cup total). Cut the tomatoes into halves or quarters, as desired.

Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, for about 5 minutes, until lightly browned; then add the chili powder, oregano, cumin and garlic powder, mixing to coat the onion evenly.

Add the ground chicken, using your fingers to break it up into small pieces as it falls into the skillet. Stir to combine, then add the water and half of the tomatoes, breaking up the chicken further with a wooden spoon.

Reduce the heat to medium; cover and cook for 2 to 3 minutes, until the chicken is cooked through. Use the spoon to break up any large clumps that might remain. Add the rest of the tomatoes, stirring to combine; taste and season with salt as needed. Remove from the heat and cover to keep warm.

Serve meat on tortillas with sour cream. We added cheese because we're crazy like that.