- 4
- 20 mins
- 40 mins
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
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.