Chicken Tacos

March 22, 2008

These were great, but that may have been due, in large part, to the addition of cheese and sour cream to my food. Allergy baby is doing so much better that I don’t really watch my diet anymore. Heaven! I missed cheese. A lot. Every day. This is a super easy one, from Pillsbury’s Fix it Fast cookbook. Got it from the library, so I’m trying a few before I have to return it.

1 package Stand n Stuff taco shells (10)
1 T oil (I used extra light tasting olive oil, it has a higher smoke point than evoo)
1 lb chicken tenders (or breast) cut into 1-inch pieces
2-3 garlic cloves, minced
2-3 T taco seasoning
2 T lime juice (I used lemon since I didn’t have a lime)
2 c mixed salad greens, shredded iceberg lettuce, or spinach
1 medium tomato, chopped
1 c shredded cheddar cheese
sour cream

In a 10-inch nonstick skillet, heat oil over med-high heat until hot. Add chicken and garlic; cook and stir 2-4 minutes or until chicken is no longer pink in center.
Stir in taco seasoning and lime juice. Reduce heat to med-low; cook 1-2 minutes or until thoroughly heated, stirring occasionally. Remove from heat.
Spoon chicken mixture into warmed taco shells. Top as desired.

*I like to brown the chicken about 3/4 of the way, cut it, and then finish cooking it. I like the finished product better. Yes, I’m crazy.

By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!