Summer-Fresh Chicken Tacos

By HeatherS

Ingredients

• 8 Old El Paso™ taco shells
• 2 tablespoons olive or vegetable oil
• 1 lb boneless skinless chicken breasts, cut into 1/4-inch cubes
• 1 large onion, chopped (about 1 1/4 cups)
• 2 cloves garlic, finely chopped
• 1 medium jalapeño chili, seeded, finely chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 2 medium tomatoes, chopped (about 1 1/2 cups)
• 2 cups shredded lettuce
• 1 cup shredded Cheddar cheese (4 oz)
• 1/4 cup chopped fresh cilantro

Details

Servings 4
Preparation time 20mins
Cooking time 40mins
Adapted from pillsbury.com

Preparation

Step 1

Heat taco shells as directed on package.

Meanwhile, in 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Cook chicken in oil about 6 minutes, stirring occasionally, until no longer pink in center. Remove chicken from skillet, and keep warm.

In same skillet, heat remaining 1 tablespoon oil until hot. Cook onion in oil about 4 minutes, stirring occasionally, until tender. Stir in garlic, jalapeño chili, cumin, chili powder and salt. Cook 1 minute, stirring constantly. Return chicken to skillet. Stir in tomatoes. Cook about 2 minutes, stirring occasionally, until hot.

To serve, place 1/4 cup shredded lettuce in each taco shell; divide chicken mixture among shells. Top with cheese and cilantro.

Turn this recipe into a nacho dinner by serving chicken mixture over a platter of warm nacho-flavored tortilla chips.