Tex-Mex Chicken Tacos

Directions

Prepare the Chicken Tacos

1. 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.

2. Make the salad dressing by mixing the olive oil, lemon juice, salt, and pepper. Toss with the lettuce, tomato, and cucumber.

3. 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!

Tips:

If using soft flour or corn tortillas, I use my grill pan, heated over a high flame, and toast them for about a minute on each side.

Notes:

Sometimes I’ll bake two large chicken cutlets with some taco seasoning just to make this recipe.

Credits

Photography by Meira Zisovitch

Recipe tags

Chicken Chicken cutlets Chicken leftovers Chicken tacos Easy dinner Easy prep Easy supper Leftover chicken Leftovers Meal in one Meira Zisowitch Quick-and-easy Rice Salad Salsa Sauteed Simple suppers Super easy Taco night Taco spice Tacos Tex-mex Texmex Tomatoes