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Asian Tacos

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Tacos with a twist! Wrap up dinner using a super-fast stir-fry with chicken, veggies and sauce.

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(13 Ratings)

13 Ratings

5 spoons 46%

4 spoons 38%

3 spoons

2 spoons

1 spoons

Member Reviews (7)

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PREP TIME
20 Min
TOTAL TIME
20 Min
SERVINGS
4

1: tablespoon vegetable oil

1 1/4: lb boneless skinless chicken breasts, cut into thin strips

1: bag (1 lb) frozen broccoli, red peppers, onions and mushrooms (or other combination), thawed

1/2: cup stir-fry sauce

1: package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch)

: Additional stir-fry sauce, if desired

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1 In 10-inch skillet or wok, heat oil over high heat. Add chicken; cook and stir 3 to 4 minutes or until chicken is no longer pink in center. Remove from heat.
2 Cut vegetables into about 1/2-inch pieces; add to chicken in skillet. Cook and stir over medium-high heat about 2 minutes or until vegetables are crisp-tender; drain. Add 1/2 cup stir-fry sauce. Cook and stir about 2 minutes or until hot.
3 Spread about 1/2 cup of the chicken mixture over half of each tortilla; fold tortillas in half. (Fold tortillas in half again if desired.) Serve with additional stir-fry sauce.

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Expert Tips

Heat-resistant, nonstick spoons and turners make it easy to toss food in a skillet or wok for quick-frying and to remove food from the skillet.

Want a flavor boost? Add 2 cloves garlic, finely chopped, and 1 teaspoon grated gingerroot to the skillet with the chicken.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 525

(Calories from Fat 125),

Total Fat 14g

(Saturated Fat 3g,
Trans Fat ncg),

Cholesterol 75mg;
Sodium 1010mg;
Total Carbohydrate 67g

(Dietary Fiber 6g,
Sugars ncg),

Protein 38g;

Percent Daily Value*:

Vitamin A 14.00%;
Vitamin C 36.00%;
Calcium 16.00%;
Iron 28.00%;

Exchanges:

4 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
1 Vegetable;
0 Very Lean Meat;
3 1/2 Lean Meat;
0 High-Fat Meat;
0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 7 Reviews View All

Posted 12/13/2009 12:55:40 PM REPORT ABUSE Okinawafornow said:

Rating:

I loved this quick easy little dish. I used fresh peppers for my vegtables and I also used the hard taco shells!! It was great. I had plenty for left overs so the next night I made it into quesadillas! Pretty much the same thing, but a little different spin!!

This reply was: Helpful Inspiring

Posted 6/1/2009 11:47:26 AM REPORT ABUSE sauvage said:

Rating:

EXCELLENT! Super easy and so tasty. We did stir fry the chicken with ginger and garlic as seen in the suggestions at the bottom of the recipe. I always use fresh veggies and in this case added shredded carrot. We used store bought Kikoman stir fry sauce which has a pretty nice flavor. Used whole grain tortillas which were great and healthy! Served with steamed edamame on the side. We will definitely have this again.

This reply was: Helpful Inspiring

Posted 7/21/2008 6:53:11 PM REPORT ABUSE yummy123 said:

Rating:

Good recipe but, I would delete the mushrooms next time and use a little less stir-fry sauce. A hint to a crisper taco after you put all ingredients in, put them on a non-stick cookie sheet and bake for 10-15 minutes at 425 degrees.

This reply was: Helpful Inspiring