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Chicken and Chili Tacos Recipe
|Canned diced green chili peppers||4 Ounce (1 Can)|
|Cooking oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Chili powder||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Boneless skinless chicken breast halves||1 Pound, cut into bite size pieces (Cut Into 4 Pieces)|
|Shredded colby monterey jack cheese||4 Ounce (1 Cup)|
|Shredded lettuce||1 Cup (16 tbs)|
|Salsa||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1699 Calories from Fat 714
% Daily Value*
Total Fat 80 g123.2%
Saturated Fat 28.4 g142%
Trans Fat 5.1 g
Cholesterol 383.1 mg
Sodium 2714.1 mg113.1%
Total Carbohydrates 98 g32.6%
Dietary Fiber 11.7 g46.7%
Sugars 9.4 g
Protein 147 g293.2%
Vitamin A 425.8% Vitamin C 168.3%
Calcium 120.5% Iron 59.7%
*Based on a 2000 Calorie diet
Preheat a wok or large skillet over high heat.
Add cooking oil. (Add more oil as necessary during stir-frying.)
Stir-fry garlic, chili powder, and ground cumin in hot oil for 30 seconds.
Add half of the chicken to the wok.
Stir-fry chicken for 2 to 3 minutes or till done.
Remove chicken from wok.
Stir-fry remaining chicken for 2 to 3 minutes.
Return all chicken to wok.
Stir green chili mixture into chicken.
Cook and stir for 2 minutes more.
Sprinkle lightly with salt.
Divide meat mixture between taco shells.
Top with cheese, then lettuce and salsa.
Top with chopped tomato and sour cream, if desired.