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Prep 25min
Total25min
Ingredients12
Servings12
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Ingredients
Salsa
1
cup thick & chunky salsa
1/2
cup chopped green bell pepper
1/3
cup chopped fresh cilantro
1
can (8 oz) crushed pineapple in unsweetened juice, drained
Tacos
1/2
cup shredded coconut
1
box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
2
cups diced cooked chicken
1/2
cup from 1 bottle (9 oz) Old El Paso™ Mild Taco Sauce
1
avocado, peeled, pitted and sliced
2/3
cup shredded Swiss cheese
2
cups chopped lettuce
1/2
cup sour cream
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Steps
1
Heat oven to 350°F. In medium bowl, combine all salsa ingredients; mix well. Refrigerate until serving time.
2
Place coconut in pie pan. Bake at 350°F. for 6 to 10 minutes or until golden brown, stirring once or twice. Arrange taco shells on ungreased cookie sheet. Bake at 350°F. for 5 to 7 minutes or until warm.
3
Meanwhile, in medium saucepan, combine chicken and taco sauce; mix well. Cook over medium heat for 4 to 6 minutes or until thoroughly heated, stirring occasionally.*
4
Spoon chicken mixture into each taco shell. Top with avocado, cheese, lettuce and sour cream. Sprinkle with coconut. Serve with salsa.
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To heat in microwave oven, combine chicken and taco sauce in medium microwave-safe bowl. Microwave on HIGH for 4 to 6 minutes or until thoroughly heated, stirring once halfway through cooking.
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Nutrition Facts
Serving Size:1 Taco
Calories
200
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
4g
20%
Cholesterol
30mg
10%
Sodium
300mg
13%
Total Carbohydrate
14g
5%
Dietary Fiber
2g
8%
Sugars
4g
Protein
10g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1 Starch; 1 Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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