Chicken Tacos with Charred Tomatoes

• 2 plum tomatoes, cored
• 8 ounces boneless, skinless chicken breast, trimmed of fat
• 1/4 salt
• 1/8 freshly ground pepper
• 2 teaspoons canola oil, divided
• 1/2 cup finely chopped white onion
• 1 clove garlic, minced
• 1 small jalapeno pepper, seeded and minced
• 2 teaspoons lime juice, plus lime wedges for garnish
• 2 teaspoons chopped fresh cilantro
• 2 scallions, chopped
• 6 small corn tortillas, heated (see Tip)

Preparation

1. Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, 8-10 minutes. Transfer to a plate to cool slightly.
2. Cut the tomatoes in half crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin.
3. Cut chicken into 1-inch chunks; sprinkle with salt and pepper. Add 1 teaspoon oil to the pan and heat over high heat until very hot.
4. Add the chicken and cook, stirring occasionally, until it is browned and no longer pink in the middle, 3-5 minutes. Transfer to a plate.
5. Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and cook, stirring, until softened, about 2 minutes. Add garlic and jalapno