Easy al Pastor Chicken Tacos

Prep:  25 Minutes
Total Time:  25 Minutes
Servings:  8

Ingredient List

  • 1 tablespoon vegetable oil
  • 1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
  • 1 can (8 oz) pineapple tidbits in juice, undrained
  • 1 packet (.85 oz) Old El Paso™ Al Pastor Taco Seasoning Mix
  • 1 cup shredded iceberg lettuce
  • 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count), heated as directed on package
  • 1/3 cup sour cream, if desired
  • 1 cup shredded Monterey Jack cheese (4 oz)
  • 1/3 cup diced red bell pepper
  • 1/3 cup sliced green onions

Preparation

  1. In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook 4 to 6 minutes, stirring occasionally, until no longer pink in center.
  2. Stir in pineapple and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 1 to 3 minutes, stirring frequently, until thickened.
  3. Divide lettuce among tortilla bowls. Top with sour cream. Divide chicken mixture among tortilla bowls; add cheese, bell pepper and green onions.

Expert Tips

  • For best results, pat chicken slices dry before adding to hot skillet.
  • Shredded green cabbage makes a nice substitute for the shredded lettuce.

Nutrition

  • 1 Tortilla Bowl Calories 240 (Calories from Fat 90);  Total Fat 10g (Saturated Fat 4 1/2g ,Trans Fat 0g);  Cholesterol 50mg;  Sodium 440mg;  Potassium 180mg;  Total Carbohydrate 21g (Dietary Fiber 1g ,Sugars 6g);  Protein 17g
  • % Daily Value: Vitamin A 6%;  Vitamin C 10%;  Calcium 15%;  Iron 8%
  • Exchanges: 1 1/2 Starch;  1 Very Lean Meat;  1 High-Fat Meat
  • Carbohydrate Choice: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet