Chicken Tacos
Portion Size: 2 small tacos
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 1/2 Pounds boneless skinless chicken breasts, cut into small thin strips | |
| 1 tablespoon olive oil | |
| 1 tablespoon chili powder | |
| 1/2 teaspoon garlic powder | |
| 1/4 teaspoon onion powder | |
| 1/4 teaspoon dried oregano | |
| 1/2 teaspoon paprika | |
| 1 teaspoon ground cumin | |
| 1/2 teaspoon salt | |
| 1/4 teaspoon ground black pepper | |
| 1/2 teaspoon sugar | |
| ½ cup low sodium tomato sauce | |
| 3 Cups shredded low fat cheddar cheese | |
| 2 Cups tomatoes, chopped | Wash, trim and chop |
| 3 Cups shredded lettuce | Wash, trim and chop |
| 16 Flour small tortillas | May use whole grain |
| 1/2 Cup light sour cream | |
| Taco sauce (optional) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large saucepan, brown chicken in oil. | |
| 2 | Drain fat. | |
| 3 | In a small bowl combine, chili powder, garlic powder, onion powder, oregano, paprika, cumin, salt, pepper and sugar. | |
| 4 | Add seasoning mix and tomato sauce to chicken. Heat through. | Cook until internal temperature reaches 165 F degrees for 15 seconds. |
| 5 | Wrap tortillas in foil and 350 warms in oven for 20 minutes. Top each with meat and then cheese. | |
| 6 | Top with chopped tomatoes, sour cream, and lettuce Sprinkle with taco sauce.. |
Posted in Chicken Dinner Recipes
