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Summer-Fresh Chicken Tacos

(4)
  2 reviews
  • 20 min prep time
  • 40 min total time
  • 13 ingredients
  • 4 servings
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Everyone's favorite Mexican quick bite gets a spirited treatment here, with spices and jalapeño chiles jazzing up the sautéed taco filling.

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
Calories from Fat
220
% Daily Value
Total Fat
25g
38%
Saturated Fat
9g
45%
Trans Fat
2g
2%
Cholesterol
100mg
33%
Sodium
640mg
27%
Total Carbohydrate
23g
8%
Dietary Fiber
3g
12%
Sugars
5g
5%
Protein
35g
35%
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
15%
15%
Calcium
20%
20%
Iron
10%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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