Summer-Fresh Chicken Tacos

Everyone's favorite Mexican quick bite gets a spirited treatment here, with spices and jalapeño chiles jazzing up the sautéed taco filling.

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  • prep time 20 min
  • total time 40 min
  • ingredients 13
  • servings 4
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat taco shells as directed on package.
  • 2 Meanwhile, 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 In 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 To serve, place 1/4 cup shredded lettuce in each taco shell; divide chicken mixture among shells. Top with cheese and cilantro.
  • 1 Heat taco shells as directed on package.
  • 2 Meanwhile, 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 In 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 To serve, place 1/4 cup shredded lettuce in each taco shell; divide chicken mixture among shells. Top with cheese and cilantro.

EXPERT TIPS

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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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
(
Calories from Fat
220),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
9g,
9%
Trans Fat
2g
2%
),
Cholesterol
100mg
100%;
Sodium
640mg
640%;
Total Carbohydrate
23g
23%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
35g
35%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
15%;
Calcium
20%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.