Chicken Tacos
Yield
6 servingsPrep
Cook
10 minReady
15Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
scallions, spring or green onions
|
|
| 1 | tablespoon |
vegetable shortening
|
|
| 2 | cups |
chicken
cooked, shredded |
|
| 1 | each |
taco sauce
8 oz can or 8 ounces green chili salsa |
* |
| 1 | x |
salt
to taste |
*
|
| 1 | package |
taco shells
|
*
|
| 1 | cup |
cheddar cheese
grated |
|
| Optional toppings | |||
| 1 | each |
lettuce
chopped |
*
|
| 1 | each |
tomatoes
chopped |
|
| 1 | each |
sour cream
|
*
|
| 1 | each |
guacamole
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
scallions, spring or green onions
|
|
| 15 | ml |
vegetable shortening
|
|
| 473 | ml |
chicken
cooked, shredded |
|
| 1 | each |
taco sauce
8 oz can or 8 ounces green chili salsa |
* |
| 1 | x |
salt
to taste |
*
|
| 1 | package |
taco shells
|
*
|
| 237 | ml |
cheddar cheese
grated |
|
| Optional toppings | |||
| 1 | each |
lettuce
chopped |
*
|
| 1 | each |
tomatoes
chopped |
|
| 1 | each |
sour cream
|
*
|
| 1 | each |
guacamole
|
*
|
Directions
Sauté the onion in the shortening until transparent. Add the chicken, green chili salsa or taco sauce and salt to taste. Heat to boiling.
Prepare shells according to package directions.
Put two tablespoons of the chicken mixture and one tablespoon of grated cheese in each shell.
Serve with option of lettuce, tomato, sour cream or guacamole and extra chili sauce as desired.
