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Meat
Easy
6 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
No Diets specified
1 large onion, diced
1 tablespoon oil, such as Gefen Canola Oil, for sautéing
leftover chicken, shredded or chopped (equivalent to 2 chicken cutlets or quarters)
1 packet Ortega taco seasoning mix
1/4 cup water
1 cup cooked rice, such as Heaven & Earth Jasmine Rice
1 package crispy corn tacos or soft corn tacos or wraps (6-8)
ready-made salsa, optional
tomato, diced finely
lettuce, chopped finely
cucumber, diced finely
1 teaspoon Gefen Olive Oil
salt, to taste
pepper, to taste
In a deep frying pan, sauté onion in oil over medium heat for about 15 minutes, or until it starts to turn slightly brown. Add shredded chicken and mix periodically until it begins to get crispy, about 10 minutes. Add the packet of taco seasoning and 1/4 cup water. Mix thoroughly.
Make the salad dressing by mixing the olive oil, lemon juice, salt, and pepper. Toss with the lettuce, tomato, and cucumber.
Follow package instructions to warm the taco shell. Layer shell first with cooked rice, then chicken, then salad. Top with salsa if desired, and enjoy!
Photography by Meira Zisovitch
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