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Prep 20min
Total20min
Ingredients11
Servings5
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Ingredients
1
box (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count)
1
tablespoon vegetable oil
1
lb chicken breast tenders, cut into 1-inch pieces
3
cloves garlic, finely chopped
2
to 3 tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
2
tablespoons lime juice
2
cups mixed salad greens or shredded iceberg lettuce
1
medium tomato, chopped (3/4 cup)
1
cup shredded Cheddar cheese (4 oz)
3/4
cup salsa, if desired
2/3
cup sour cream, if desired
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Steps
1
Heat oven to 325°F. Heat taco shells as directed on package.
2
Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat until hot. Add chicken and garlic; cook and stir 2 to 4 minutes or until chicken is no longer pink in center.
3
Stir in taco seasoning mix and lime juice. Reduce heat to medium-low; cook 1 to 2 minutes or until thoroughly heated, stirring occasionally. Remove from heat.
4
Spoon chicken mixture into taco shells. Top each with salad greens, tomato and cheese. Serve tacos with salsa and sour cream.
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Chicken tenders work great because they are 1-inch strips and you just need to cut them into pieces. If you don’t have chicken tenders, use 4 boneless skinless chicken breasts instead.
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