Salsa Verde Chicken Tacos
There won't be any leftovers when you transform chicken into these mouthwatering tacos. The salsa verde perfectly seasons the chicken, then is added on top for an extra pop of flavor!
Ingredients
1 pound diced skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 cup Pace® Salsa Verde
1 small avocado, pitted, peeled and diced (about 1/2 cup)
1 teaspoon lime juice
1 medium red bell pepper, diced (about 1/2 cup)
0.5 cup sour cream
8 flour tortilla (6-inch) or taco shells, warmed
1 tablespoon vegetable oil
1 cup Pace® Salsa Verde
1 small avocado, pitted, peeled and diced (about 1/2 cup)
1 teaspoon lime juice
1 medium red bell pepper, diced (about 1/2 cup)
0.5 cup sour cream
8 flour tortilla (6-inch) or taco shells, warmed
Instructions
Season the chicken as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 5 minutes or until well browned and cooked through, stirring occasionally. Stir in 1/2 cup salsa verde and cook until hot.
Place the avocado into a medium bowl. Add the lime juice and toss to coat.
Divide the chicken mixture, pepper, avocado mixture, sour cream and remaining 1/2 cup salsa verde among the tortillas. Fold the tortillas around the filling.
Place the avocado into a medium bowl. Add the lime juice and toss to coat.
Divide the chicken mixture, pepper, avocado mixture, sour cream and remaining 1/2 cup salsa verde among the tortillas. Fold the tortillas around the filling.
Salsa Verde Chicken Tacos
Print
There won't be any leftovers when you transform chicken into these mouthwatering tacos. The salsa verde perfectly seasons the chicken, then is added on top for an extra pop of flavor!
Ingredients
1 pound diced skinless, boneless chicken breast halves1 tablespoon vegetable oil1 cup Pace® Salsa Verde1 small avocado, pitted, peeled and diced (about 1/2 cup)1 teaspoon lime juice1 medium red bell pepper, diced (about 1/2 cup)0.5 cup sour cream8 flour tortilla (6-inch) or taco shells, warmed
Instructions
Season the chicken as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 5 minutes or until well browned and cooked through, stirring occasionally. Stir in 1/2 cup salsa verde and cook until hot.Place the avocado into a medium bowl. Add the lime juice and toss to coat.Divide the chicken mixture, pepper, avocado mixture, sour cream and remaining 1/2 cup salsa verde among the tortillas. Fold the tortillas around the filling.
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