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Chicken Tacos

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Recipe

 

Yield

6 servings

Prep

Cook

10 min

Ready

15
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
¼ cup scallions, spring or green onions
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1 tablespoon vegetable shortening
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2 cups chicken
cooked, shredded
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1 each taco sauce
8 oz can or 8 ounces green chili salsa
*
1 x salt
to taste
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1 package taco shells
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1 cup cheddar cheese
grated
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Optional toppings
1 each lettuce
chopped
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1 each tomatoes
chopped
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1 each sour cream
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1 each guacamole
* Camera

Ingredients

Amount Measure Ingredient Features
59 ml scallions, spring or green onions
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15 ml vegetable shortening
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473 ml chicken
cooked, shredded
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1 each taco sauce
8 oz can or 8 ounces green chili salsa
*
1 x salt
to taste
* Camera
1 package taco shells
* Camera
237 ml cheddar cheese
grated
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Optional toppings
1 each lettuce
chopped
* Camera
1 each tomatoes
chopped
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1 each sour cream
* Camera
1 each guacamole
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 18757% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 159mg 7%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 37g
Vitamin A 9% Vitamin C 6%
Calcium 15% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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