Chicken Tacos
Use soft tortillas for a neater-eating, burrito-like meal, or oven-crisped taco shells for occasions when messy fun is the order of the day.
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 3 boneless, skinless chicken-breast halves (about 4 ounces each)
- 1 cup salsa, divided
- 1 (7-ounce) can Mexicorn, drained
- 1/2 cup canned black beans, drained
- 8 crisp or soft taco shells
- 1 1/2 cups shredded lettuce
- 1/2 cup finely shredded Cheddar cheese
- 1 small tomato, chopped
Directions
Cut chicken into bite-size pieces. Place in a skillet sprayed with nonstick cooking spray. Add 1/2 cup salsa.
Cook over medium heat, stirring continually, until cooked through, about 5 minutes. Add corn and beans and mix well.
Simmer until liquid is slightly reduced, about 3 minutes. Spoon chicken mixture into taco shells.
Divide lettuce, Cheddar and tomato evenly among taco shells. Arrange on a serving plate. Serve hot with remaining salsa.
Secret Tip
A quick way to shred lettuce is to cut a head of iceberg lettuce in half vertically. Place the flat side down on the chopping block and slice the lettuce crosswise into very thin strips. Or, you can buy preshredded lettuce in some grocery store produce sections.
