 | I have never purchased hard taco shells before. I am just not usually a crunchy taco fan, but these Green Chili Chicken Tacos from My Life as a Mrs. looked too good to pass up. I did make some changes (olives on tacos?!?!), but I adored this recipe. And they couldn't be easier, even easier than my favorite crockpot chicken tacos. C wanted to know why they didn't have ground beef in them and requested to make them with beef next time. He also requested Sloppy Joes. Those two things aren't going to happen with me cooking, so he can keep on dreaming. This was Miss F's first crunchy taco experience and she was a huge fan. I think her favorite part was serving her own black beans, which created a giant mess, but at least she ate it all. |
2 tablespoons vegetable oil
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon oregano
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon black pepper
1 pound boneless skinless chicken breasts, diced into ½" cubes
4.5 ounce can of chopped green chilies
taco shells
shredded Monterey Jack cheese
shredded lettuce
diced tomatoes
guacamole
lime wedges
Whisk together the oil, cumin, garlic powder, oregano, salt and pepper in a medium bowl. Toss the chicken in oil mixture to coat. Heat a large non-stick pan over medium-high heat. Add the chicken, sauté for 3 to 5 minutes. Add the chilies and sauté for 3 to 5 minutes more. Reduce heat to low and simmer until ready to serve.
Warm the taco shells and fill each with a tablespoon of cheese, then top with hot chicken and green chili mixture. Top with lettuce, tomatoes, guacamole and a squeeze of lime juice.
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2 comments:
This looks and sounds delicious! Definitely an awesome recipe, perfect for a mexican night :)
Happy Blogging!
Happy Valley Chow
I just made this tonight for the fam and it was so good! The recipe is quick so it's great for a weeknight, but so good I think it will be our new way to cook chicken for Mexican dishes :)
Thanks for this delish recipe!
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