Diced Tomato Stand 'N Stuff™ Chicken Tacos

These easy and tasty chicken and fresh tomato tacos are great for a weeknight or for a family get-together.
Prep 15 Minutes
Total 30 Minutes
Servings 10

Ingredient List

  • 1 tablespoon vegetable oil
  • 1 to 2 teaspoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
  • 3 boneless skinless chicken breasts (1.25 lb)
  • 1 package (4.7 oz) Old El Paso™ Stand 'N Stuff™ taco shells (10 shells)
  • 1 1/2 cups diced tomatoes (2 medium)
  • 2 1/2 cups shredded lettuce
  • 3/4 cup shredded Cheddar cheese (3 oz), if desired
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Recipe Continues Below

Preparation

  1. Brush grill pan or 10-inch skillet with oil. Heat pan over medium-high heat. Sprinkle taco seasoning mix on chicken breasts; cook on grill pan 10 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove from pan. Let stand 5 minutes. Cut chicken.
  2. Heat taco shells as directed on package. Fill taco shells with chicken, tomatoes, lettuce and cheese.

Expert Tips

  • If desired, serve tacos with Old El Paso® Thick 'n Chunky salsa.
  • Make your own taco bar and serve with: green onions, chopped cilantro, chopped red onion, any shredded cheese or make your own favorite toppings.

Nutrition

  • 1 Serving Calories 150 (Calories from Fat 60);  Total Fat 6g (Saturated Fat 2g ,Trans Fat 0g);  Cholesterol 35mg;  Sodium 130mg;  Potassium 190mg;  Total Carbohydrate 10g (Dietary Fiber 1g ,Sugars 0g);  Protein 14g
  • % Daily Value: Vitamin A 6%;  Vitamin C 4%;  Calcium 2%;  Iron 4%
  • Exchanges: 1/2 Starch;  1/2 Vegetable;  1 1/2 Very Lean Meat;  1 Fat
  • Carbohydrate Choice: 1/2
*Percent Daily Values are based on a 2,000 calorie diet

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