These easy and tasty chicken and fresh tomato tacos are great for a weeknight or for a family get-together.
tablespoon vegetable oil
to 2 teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
boneless skinless chicken breasts (1.25 lb)
package (4.7 oz) Old El Paso™ Stand 'N Stuff™ taco shells (10 shells)
cups diced tomatoes (2 medium)
cups shredded lettuce
cup shredded Cheddar cheese (3 oz), if desired
Brush grill pan or 10-inch skillet with oil. Heat pan over medium-high heat. Sprinkle taco seasoning mix on chicken breasts; cook on grill pan 10 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove from pan. Let stand 5 minutes. Cut chicken.
Heat taco shells as directed on package. Fill taco shells with chicken, tomatoes, lettuce and cheese.
If desired, serve tacos with Old El Paso® Thick 'n Chunky salsa.
Make your own taco bar and serve with: green onions, chopped cilantro, chopped red onion, any shredded cheese or make your own favorite toppings.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.