Mini Chicken Tacos
Quick, easy, and delicious is how I would describe these mini chicken tacos. Plus, you get 3 street size tacos!
- Cook enchilada sauce and water in a medium skillet over medium-low heat for 2 minutes. Add chicken and toss to coat. Cook for 3 minutes, or until warmed through.
- Combine onion, cilantro, and lime zest in a bowl. Set aside until ready to assemble and serve.
Assemble and Serve:
- Warm tortillas according to package directions.
- For each taco:About ¼ cup chicken + 1 tablespoon onion mixture + 1 tablespoon cheese
Serve with No Salt Added Black Beans and Pico de Gallo Salad. Pico de Gallo Salad Recipe (makes 4 servings) 4 cups shredded Iceberg Lettuce 1 cup chopped Tomatoes 1 cup chopped Onion 2 diced Jalapeno Peppers Combine tomatoes, onion, and jalapeno in a bowl. Divide lettuce between 4 plates and top evenly with Pico de Gallo.
Food Groups ***Meat = 2 servings, Starch = 2 servings
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