Chicken Tacos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 medium whole (2-3/5" dia) Red Ripe Tomatoes; small dice 1 Jalapeno Pepper; small dice1/4 cup shredded Lettuce, red leaf (1 large or 2 small leaves) 16 oz Boneless, skinless chicken breast; cut into bite size pieces1/4 cup Red Onion; small dice6 oz Cheddar Cheese, Kroger extra sharp; shredded 1/4 cup Fresh Cilantro, chopped1/4 cup Pace Picante Salsa 6 Old El Paso "Stand & Stuff" Taco Shells
Rinse and dry the produce.
• Roll lettuce leaves into tight tube and slice cross-ways into ribbons rolls. Cut once or twice across 'rolls' to shorten ribbons.
• Pull cilantro leaves from stems and lightly chop or tear into smaller pieces.
• Small dice onion.
• Small dice jalapeño.
• Dice tomato, and lightly salt if needed for flavor.
• Shred cheese.
Arrange produce and cheese on plate or relish tray; use small custard cup or storage container for tomato because of juice. Cover tray with DAMP paper towels and chill in fridge until ready. (Toppings may be prepped several hours ahead, if covered while in fridge.)
Preheat medium-size skillet on medium high heat.
• Dice/cube raw chicken into bite size pieces.
• If desired, add salt, a squeeze of lime, and a sprinkle of cayenne, cumin, and whatever spices you would like. Fold/mix spices and chicken on cutting board with the back of your knife.
Prep taco shells and oven to package directions.
1) Add chicken to hot skillet and sear chicken on all sides; about 3-4 minutes. (Heat taco shells about now.)
2) Add in the Pace salsa and stir into chicken.
3) Stir and fold chicken and salsa over heat until salsa starts to reduce and chicken cuts easily with the edge of a rubber spatula; about seven minutes.
Now it's taco time. Fill shells with meat and salsa mix, top with favorite toppings.
Serving Size: Makes about 2.5 servings
• Roll lettuce leaves into tight tube and slice cross-ways into ribbons rolls. Cut once or twice across 'rolls' to shorten ribbons.
• Pull cilantro leaves from stems and lightly chop or tear into smaller pieces.
• Small dice onion.
• Small dice jalapeño.
• Dice tomato, and lightly salt if needed for flavor.
• Shred cheese.
Arrange produce and cheese on plate or relish tray; use small custard cup or storage container for tomato because of juice. Cover tray with DAMP paper towels and chill in fridge until ready. (Toppings may be prepped several hours ahead, if covered while in fridge.)
Preheat medium-size skillet on medium high heat.
• Dice/cube raw chicken into bite size pieces.
• If desired, add salt, a squeeze of lime, and a sprinkle of cayenne, cumin, and whatever spices you would like. Fold/mix spices and chicken on cutting board with the back of your knife.
Prep taco shells and oven to package directions.
1) Add chicken to hot skillet and sear chicken on all sides; about 3-4 minutes. (Heat taco shells about now.)
2) Add in the Pace salsa and stir into chicken.
3) Stir and fold chicken and salsa over heat until salsa starts to reduce and chicken cuts easily with the edge of a rubber spatula; about seven minutes.
Now it's taco time. Fill shells with meat and salsa mix, top with favorite toppings.
Serving Size: Makes about 2.5 servings
Nutritional Info Amount Per Serving
- Calories: 558.9
- Total Fat: 29.5 g
- Cholesterol: 146.7 mg
- Sodium: 699.7 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 2.0 g
- Protein: 50.2 g
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