Baked Fajita Chicken Tacos
Tender, seasoned Grilled & Ready® Fajita Chicken Breast Strips meets fresh Mexican flavor in these simple, crunchy tacos.
4
Servings
10 m
Preparation
20 m
Cooking
350
Calories
Ingredients
1 (11-ounce) package Grilled & Ready® Fajita Chicken Breast Strips
1/2 yellow onion, sliced
1 green bell pepper, seeded, thinly sliced
4 Roma tomatoes, seeded, chopped
1/4 cup white onion
2 tablespoons cilantro, chopped
2 tablespoons jalapeño peppers, diced
2 tablespoons fresh lime juice
1 salt and pepper, to taste
1 cup refried black beans, warmed
8 taco shells
1/2 cup low fat cheddar cheese, shredded
| Calories | 350 |
| Protein | 29 g |
| Total Fat | 11 g |
| Cholesterol | 55 mg |
| Sodium | 1120 mg |
| Total Carbohydrate | 33 mg |
*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique
Directions
1. Preheat oven to 375°F.
2. Spray a large skillet with non-stick cooking spray and over medium-high heat cook yellow onions for 5-7 minutes. Add green pepper and cook for an additional 7-10 minutes, or until tender. Set aside.
3. Make pico de gallo by combining tomatoes, white onion, cilantro, jalapeño, lime juice and salt and pepper. Refrigerate until ready to use.
4. To assemble tacos spoon beans down center of taco shell and layer with chicken, cheese, peppers and onions. Bake for 10 minutes or until cheese has melted. Top with fresh pico de gallo before serving.
| Calories | 350 |
| Protein | 29 g |
| Total Fat | 11 g |
| Cholesterol | 55 mg |
| Sodium | 1120 mg |
| Total Carbohydrate | 33 mg |
*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique