Tacos Pollo

Serves: 8
Total Calories: 256


1 pound chicken breast boneless
2 tablespoons vegetable oil
1 cup onion chopped
1 cup taco sauce
1 tablespoon chili powder
8 taco shells
4 ounces sharp cheddar cheese finely shredded (about 1 cup)
1 cup iceburg lettuce chopped
1/2 cup tomato chopped
1/2 cup sour cream dairy (optional)


Preheat oven to temperature on taco shell package for warming shells.

Remove skin from chicken breasts. Cut chicken into strips.* In a 10-inch skillet over medium heat, saute chicken in 1 tablespoon of the oil until tender and no longer pink. Remove with a slotted spoon. Cool slightly and chop set aside.

Meanwhile, in skillet, saute onion in remaining 1 tablespoon oil for 5 to 8 minutes or until tender. Stir in chopped chicken, taco sauce and chili powder. Heat through.

Meanwhile, warm taco shells according to package directions keep warm if necessary.

To assemble tacos, fill each shell with one-eighth of the chicken mixture, cheese, lettuce and tomato. Serve immediately. Pass sour cream separately.

*Partially frozen or very cold chicken breasts are easier to cut.

Nutritional Facts:

Serves: 8
Total Calories: 256
Calories from Fat: 124

This Tacos Pollo recipe is from the Fixin' Chicken 101 Ways Cookbook. Download this Cookbook today.

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