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Recipes
Shopping list
Ingredients
- 8 corn taco shells
- 1 lb boneless, skinless chicken thighs (about 4)
- 2 tablespoons taco seasoning
- 1 Hass avocado
- 1 (8 oz) can pineapple tidbits
- ¼ cup canned diced tomatoes
- ¼ cup sour cream
- ¼ cup mild salsa
Steps
- Preheat oven to 350°F. Bake taco shells 8–10 minutes until crisp.
- Meanwhile, preheat grill pan (or grill) on medium-high 2–3 minutes. Coat chicken with taco seasoning (wash hands). Place chicken in pan and cook 4–5 minutes on each side until 165°F. Halve avocado; scoop out flesh and slice thinly.
- Drain pineapples and tomatoes. Chop chicken coarsely and combine with pineapples in medium bowl. Fill taco shells with chicken, avocados, tomatoes, sour cream, and salsa. Serve.
Amount per ¼ recipe serving: Calories 420, Total Fat 21g, Sat Fat 6g, Trans Fat 0g, Chol 115mg, Sodium 690mg, Total Carb 31g, Fiber 5g, Sugars 7g, Protein 26g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 10%