Reviews & Comments

These tacos were a huge hit! We love tacos and these were a nice change from the normal hamburger ones. I omitted the pepper, used a shredded rotisserie chicken Bush's chipotle beans and there were no leftovers. Even my picky eater kids ate several.

These tacos were amazing! My kids loved them, and they are very picky eaters. They picked the bell pepper out, but asked me to make them again tomorrow! My husband isn't home yet to try them, but I'm sure he will love them too.

We had these last night for our May 5th Mexican dining celebration, and I called them green-go tacos. They were so fantastic that after one bite my daughter said it was a "do again" recipe. It didn't hurt that we have the BC calendar hanging in our kitchen, and this is the featured recipe (with picture) for May. I actually was able to make six normal size tacos instead of the recommended four. The only other change I made was that I didn't have chicken strips, so I had to actually cook some breast meat (seasoning while it cooked), and then strip them myself. Either way, this recipe was not extremely time consuming, and the result was amazing!

This was such a unique and yummy combination i kinda ruined it but i know what i did i just over did the cumin and i do like the idea of making a sauce with it or maybe i will just use taco seasoning but my husband raved and raved about the combination so i know what i did and will fix it

@yummy123 To make a sauce I suggest using 1 cup salsa, preferably Pace,1 tsp oregano and 1 tsp ground cumin,(I don't like cumin either but it is good in the recipe and not overwhelming) a little onion powder, garlic powder and salt. Mix together and add to cooked chicken and bell pepper, I used green instead and cook for about 5 minutes on medium heat. I also used plain pinto beans and added 'em to the chicken mixture along with the crumbled bacon. I then spooned it into the shells and topped with the cheese and baked. Delicious.