Stand-Up Chicken Tacos

(4)
  1 reviews

1
package (4.7 oz) Old El Paso™ Stand 'n Stuff™ taco shells (10 shells)
1
tablespoon vegetable oil
1
lb chicken breast tenders, cut into 1-inch pieces
3
cloves garlic, finely chopped
2
to 3 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
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 Old El Paso™ Thick 'n Chunky salsa, if desired
2/3
cup sour cream, if desired

Directions

  1. 1 Heat oven to 325°F. Heat taco shells as directed on package.
  2. 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. 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. 4 Spoon chicken mixture into taco shells. Top each with salad greens, tomato and cheese. Serve tacos with salsa and sour cream.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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