Recipe Archives->Mexican->Crab Tacos 02

 
Chicken Filled Taco Shells
Servings: 4
 
2 seasoned chicken breasts, boned and skinned
1/2 onion, chopped
1 green pepper, chopped
1 cup (250 mL) frozen vegetables
3 tablespoons (45 mL) water
1 tablespoon (15 mL) light olive oil
3/4 cup (190 mL) pasta spicy sauce
4 taco shells
1/2 cup (125 mL) grated white Cheddar cheese
 
Preheat oven to 375 F (190 C).  Peel and chop onion; wash, seed,
remove membranes and chop green pepper;  reserve.  Arrange frozen
vegetables in a glass, microwave-safe dish; cover with plastic
wrap and punch holes.  Pour in water and microwave for 2 to 3
minutes on 'HIGH' reserve.  Cut chicken into 1/3-inch (8 mm)
cubes.
 
In an enamel cast iron frypan, heat olive oil; brown chicken cubes
for 3  minutes on each side.  Add reserved chopped onion and green
pepper; brown for 3 minutes.  Mix in sauce and reserved vegetables;
simmer for 5 minutes, uncovered.  Meanwhile, heat taco shells in
preheated oven for 5 minutes.  Fill taco shells with vegetable/chicken
mixture.  Sprinkle with grated cheese.  Serve hot.
 

Printable version: crab-tacos02.txt.