Brent's Chicken Tacos

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 2
Ingredients
Corn Tortillas, 4 tortilla, medium (approx 6" dia)Kirkland Chicken Tenderloin, 8 ozChili powder, 1 tbspOnions, raw, .25 cup, choppedCilantro, raw, 2 tbsp, choppedScallions, raw, .13 cup, choppedRomaine Lettuce (salad), 1 cup, shreddedcanned fire roasted diced tomatoes with chipotle peppers, 0.5 cupground cumin, .25 tbspSalt, .5 tsp
Directions
In a well seasoned cast iron or non-stick skillet over medium heat cook chicken from frozen until just done and a light golden color. remove from pan, chop the chicken and return to pan with .25 cup of water, chili powder, cumin and salt. Cook stirring constantly until mixture is slightly dry and chicken is shredding. Remove chicken taco mix and combine in a bowl with onion, cilantro and scallions.

Heat corn tortillas in a dry pan till soft and pliable. Fill tortillas with chicken taco mix, lettuce and tomatoes.

Season with lemon juice or your favorite hot sauce and enjoy.

Makes 2 servings of 2 tacos each.

Number of Servings: 2

Recipe submitted by SparkPeople user LBVERMILLION.

Servings Per Recipe: 2
Nutritional Info Amount Per Serving
  • Calories: 268.7
  • Total Fat: 3.2 g
  • Cholesterol: 60.0 mg
  • Sodium: 1,076.5 mg
  • Total Carbs: 32.2 g
  • Dietary Fiber: 6.6 g
  • Protein: 29.7 g

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