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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Servings 4

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( 4 ) Ratings

4 Ratings

5 Stars 29%

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ingredients 13
Prep Time 20 min
Total Time 40 min

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

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Directions

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.

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.

Review & Comments

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Nette3

report Posted Oct. 9, 2011 4:05 PM

These were very delicious and came out great. Although there are a lot of ingredients, it is well worth it. The spicy flavor is amazing and it was fairly easy to make. The powerful chicken flavor makes it good enough to even enjoy on its own. I will definitely be having this again.

CarolK57

report Posted Jul. 10, 2011 8:15 AM

These were delicious! I am growing jalapenos this year and wanted to try something new. I like things hot, so I will double the peppers next time. My tomatoes aren't ripe yet, so I had to use ones from the supermarket. I'm sure that garden fresh will make this recipe even better. I left out the cilantro because we don't care for it. We will definitely have this again.