Ingredients
1
box (4.7 oz) Old El Paso™ Stand ’n Stuff Taco Shells (10 Count)
1
tablespoon vegetable oil
1
lb chicken breast tenders, cut into 1-inch pieces
3
cloves garlic, finely chopped
2
to 3 tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
2
tablespoons lime juice
2
cups mixed salad greens or shredded iceberg lettuce
1
medium tomato, chopped (3/4 cup)
1
cup shredded Cheddar cheese (4 oz)
3/4
cup salsa, if desired
2/3
cup sour cream, if desired
Preparation
Heat oven to 325°F. Heat taco shells as directed on package.
Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat until hot. Add chicken and garlic; cook and stir 2 to 4 minutes or until chicken is no longer pink in center.
Stir in taco seasoning mix and lime juice. Reduce heat to medium-low; cook 1 to 2 minutes or until thoroughly heated, stirring occasionally. Remove from heat.
Spoon chicken mixture into taco shells. Top each with salad greens, tomato and cheese. Serve tacos with salsa and sour cream.
