Shop ALL Brands
- BAKER’S SECRET®
- CHICAGO CUTLERY®
- CORELLE®
- CORNINGWARE®
- EKCO®
- MAGNALITE®
- MISCELLANEOUS
- OLFA®
- PYREX®
- REVERE®
- SNAPWARE®
- VISIONS®
- Anchor Hocking®
- Ary®
- Cambridge®
- Charcoal Companion®
- Chicago™ Metallic
- CircleGlass®
- Cuisinart®
- Essentials™
- Foodsaver®
- FreshCatch™
- Grande Epicure
- Granite Ware®
- ingredients®
- InterDesign®
- J.A. Henckels International®
- Kaiser®
- KitchenAid®
- Libbey®
- Lipper®
- Lock & Lock®
- Lodge®
- MyPlace™
- Nordic Ware®
- OXO®
- PAO!™
- Paula Deen
- Pizzacraft®
- Presto®
- Rival®
- StarPlast™
- T-Fal®
Consumer Sales
(800) 999-3436 opt 3
Mon-Fri, 8AM - 5PM EST
Wholesale Orders
Customer Service
Print
E-Mail
Add to Recipe Box
Like RecipesChicken Strip Tacos
Makes 4 ServingsThis is a great dish to introduce Mexican flavors to the reluctant eater!
Ingredients
4 single, boneless, skinless chicken breasts
1 tbsp olive oil
2 garlic cloves, minced
1 small onion, sliced
1 tsp chili powder
1/2 tsp cumin
1/4 tsp oregano
8 taco shells
1 1/2 cups lettuce, shredded
1 cup salsa, homemade or store bought
1 cup shredded cheddar cheese
salt and pepper, to taste
Tabasco sauce, to taste
Directions
- Cut each chicken breast in half crosswise, then slice into thin strips.
- Heat oil in skillet over medium heat. Add garlic and onion and saute about 3 minutes. Add chicken, chili powder, cumin, oregano, salt and pepper and stir frequently until golden brown, about 6 minutes. Sprinkle on Tabasco, to taste.
- Put taco shells in a microwave safe pie plate and microwave for 30 seconds or warm them in a metal pan in a preheated 350°F oven for 10 minutes.
- To serve, put chicken in shells and top with lettuce, salsa and cheese.
