Stand-Up Chicken Tacos

  • Prep 20 min
  • Total 20 min
  • Ingredients 11
  • Servings 5

Ingredients

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

Steps

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

Notes









Tips

Expert Tips

Chicken tenders work great because they are 1-inch strips and you just need to cut them into pieces. If you don’t have chicken tenders, use 4 boneless skinless chicken breasts instead.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
170
% Daily Value
Total Fat
19g
30%
Saturated Fat
7g
35%
Trans Fat
2g
Cholesterol
80mg
26%
Sodium
500mg
21%
Potassium
440mg
13%
Total Carbohydrate
23g
8%
Dietary Fiber
3g
13%
Sugars
3g
Protein
29g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
10%
10%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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