Summer-Fresh Chicken Tacos

Name: Summer-Fresh Chicken Tacos
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 teaspoons chili powder; 59 milliliters chopped fresh cilantro; 2 cloves garlic, finely chopped; 1 teaspoons ground cumin; 1 medium jalapeño chili, seeded, finely chopped; 473 milliliters shredded lettuce; 296 milliliters large onion, chopped (about; 1 teaspoons salt; 113 grams cup shredded Cheddar cheese; 454 grams boneless skinless chicken breasts, cut into 1/4-inch cubes; 8 Old El taco shells; 355 milliliters medium tomatoes, chopped (about; 2 Tbsps olive or vegetable oil

The recipe Summer-Fresh Chicken Tacos could satisfy your Mexican craving in around 30 minutes. One serving contains 458 calories, 34g of protein, and 25g of fat. This recipe serves 4. This recipe covers 23% of your daily requirements of vitamins and minerals. If you have jalapeño chili, lettuce, garlic, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet.

Instructions

Heat taco shells as directed on package.

Ingredients you will need

Taco Shells

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.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Remove chicken from skillet, and keep warm.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

In same skillet, heat remaining 1 tablespoon oil until hot. Cook onion in oil about 4 minutes, stirring occasionally, until tender. Stir in garlic, jalapeo 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.

Ingredients you will need

Chili Powder

Tomato

Whole Chicken

Garlic

Chili Pepper

Cumin

Onion

Salt

Cooking Oil

Equipment you will use

Frying Pan

To serve, place 1/4 cup shredded lettuce in each taco shell; divide chicken mixture among shells. Top with cheese and cilantro.

Ingredients you will need

Cilantro

Whole Chicken

Lettuce

Cheese

Pasta Shells

Equipment

Frying Pan

Ingredients

Servings:

1teaspoons

chili powder 59milliliters

chopped fresh cilantro 2cloves

garlic, finely chopped 1teaspoons

ground cumin 1medium

jalapeño chili, seeded, finely chopped 473milliliters

shredded lettuce 296milliliters

large onion, chopped (about 1teaspoons

salt 113grams

cup shredded Cheddar cheese 454grams

boneless skinless chicken breasts, cut into 1/4-inch cubes 8

Old El taco shells 355milliliters

medium tomatoes, chopped (about 2Tbsps

olive or vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Burn Cottage Cashburn Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.