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Summer-Fresh Chicken Tacos

Posted by on Jun. 4, 2011 at 7:02 PM
  • 3 Replies


Summer-Fresh Chicken Tacos

Summer-Fresh Chicken Tacos


PREP TIME
20 Min
TOTAL TIME
40 Min
SERVINGS
4


8Old El Paso® taco shells
2tablespoons olive or vegetable oil
1lb boneless skinless chicken breasts, cut into 1/4-inch cubes
1large onion, chopped (about 1 1/4 cups)
2cloves garlic, finely chopped
1medium jalapeño chili, seeded, finely chopped
1/2teaspoon ground cumin
1/2teaspoon chili powder
1/2teaspoon salt
2medium tomatoes, chopped (about 1 1/2 cups)
2cups shredded lettuce
1cup shredded Cheddar cheese (4 oz)
1/4cup chopped fresh cilantro

  1. 1Heat taco shells as directed on package.
  2. 2Meanwhile, in 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Cook chicken in oil about 6 minutes, stirring occasionally, until no longer pink in center. Remove chicken from skillet, and keep warm.
  3. 3In same skillet, heat remaining 1 tablespoon oil until hot. Cook onion in oil about 4 minutes, stirring occasionally, until tender. Stir in garlic, jalapeño chili, cumin, chili powder and salt. Cook 1 minute, stirring constantly. Return chicken to skillet. Stir in tomatoes. Cook about 2 minutes, stirring occasionally, until hot.
  4. 4To serve, place 1/4 cup shredded lettuce in each taco shell; divide chicken mixture among shells. Top with cheese and cilantro.

Expert Tips

Instead of Cheddar cheese, top these tacos with Monterey Jack cheese.

Turn this recipe into a nacho dinner by serving chicken mixture over a platter of warm nacho-flavored tortilla chips

by on Jun. 4, 2011 at 7:02 PM
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Replies (1-3):
periwinkle163
by on Jun. 4, 2011 at 9:09 PM

 I would love to try these, my kiddos love tacos.

KamsOne
by on Jun. 4, 2011 at 10:45 PM
Mmmm, yum. These look so good.
Serenity75
by on Jun. 8, 2011 at 1:10 PM

 I usually throw my chicken in the crockpot for shredded chicken tacos, but these sound really good.  I really want to try this recipe next time I fix tacos.

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