Chicken Picadillo Tacos Recipe
Ingredients
Vegetable cooking spray
1/2 pound ground chicken
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
1 clove garlic, minced
1/3 cup peeled, chopped tomato
2 tablespoons canned low-sodium chicken broth, undiluted
1/4 cup peeled, diced apple
1 tablespoon chopped pickled jalapeno pepper
1 1/2 teaspoons cider vinegar
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 tablespoons raisins
4 taco shells
1 cup shredded iceberg lettuce
1/2 cup (2 ounces) shredded Monterey Jack cheese
Directions
Coat a large nonstick skillet with cooking spray.
Place over medium heat until hot.
Add chicken, onion, sweet red pepper, and garlic; cook until chicken is browned, stirring frequenty.
Add tomato and next 7 ingredients.
Bring to a boil, reduce heat, and simmer 8 minutes or until thickened.
Stir in raisins.
Heat taco shells according to package direc-rions.
Spoon 1/2 cup chicken mixture into each shell.
Top each taco with 1/4 cup shredded lettuce and 2 tablespoons cheese.
Place over medium heat until hot.
Add chicken, onion, sweet red pepper, and garlic; cook until chicken is browned, stirring frequenty.
Add tomato and next 7 ingredients.
Bring to a boil, reduce heat, and simmer 8 minutes or until thickened.
Stir in raisins.
Heat taco shells according to package direc-rions.
Spoon 1/2 cup chicken mixture into each shell.
Top each taco with 1/4 cup shredded lettuce and 2 tablespoons cheese.
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