- 2 tablespoons vegetable oil
- 3 boneless skinless chicken breasts (about 1.25 lbs)
- 1 package (1 oz) Old El Paso™ taco seasoning mix
- 1 Old El Paso™ Taco Boats™ Soft Flour Tortillas
- 1 can (4.5 oz) Old El Paso™ chopped green chiles
- 2 ripe avocados, peeled, pitted and diced
- 1/2 cup sour cream
Step 1 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.
Step 2 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.
NutritionCalories300(Calories from Fat150),Total Fat17g(Saturated Fat4 1/2g,Trans Fat0g),Cholesterol50mgSodium550mgTotal Carbohydrate19g(Dietary Fiber2g Sugars0g),Protein18g;% Daily Value*:Vitamin A8%;Vitamin C6%;Calcium4%;Iron8%; 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; Carbohydrate Choices:1
*Percent Daily Values are based on a 2,000 calorie diet.
Expert TipsIf 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.