Zestier than ever, soft tacos filled with avocado, chicken and a couple more ingredients--your family will be more than happy!
tablespoons vegetable oil
boneless skinless chicken breasts (about 1.25 lbs)
package (1 oz) Old El Paso™ taco seasoning mix
Old El Paso™ Taco Boats™ Soft Flour Tortillas
can (4.5 oz) Old El Paso™ chopped green chiles
ripe avocados, peeled, pitted and diced
cup sour cream
In 10-inch stainless steel or cast iron skillet, heat 2 tablespoons vegetable oil over medium-high heat until oil is hot. Add chicken and cook 2 minutes on each side to brown chicken. Add 2 tablespoons water, sprinkle both sides of chicken with taco seasoning, and loosely cover skillet with foil or lid. Cook an additional 3 minutes, flipping chicken if necessary.
While chicken is cooking in skillet, warm taco shells and gather toppings. Remove cooked chicken from skillet and thinly slice. Fill tortillas with chicken, chiles, avocado and sour cream
NUTRITION INFORMATION PER SERVING
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 4 1/2g,
- 4 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
If your chicken breasts are very thick, slice in half lengthwise before cooking; it will speed up the cooking time to ensure a ten minute taco.
Adding a little water during cooking keeps the chicken extra moist and keeps the pan and chicken from burning; don't be afraid of using medium-high to high heat; it will add a nice sear to the chicken breasts to lock in the flavor and help to get dinner on the table in ten minutes flat.
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