Easy Chicken Stand ‘N Stuff™ Tacos

These easy, cheesy chicken tacos change your weeknight dinner dash from mad and rushed to maxed and relaxed. ...MORE + LESS -

Ingredients

tablespoon (15 mL) vegetable oil

lb (500 g) boneless skinless chicken breasts, cut into 1/2-inch strips

package (24 g) Old El Paso™ chicken taco seasoning mix

1/4

cup (50 mL) water

Old El Paso™ Stand 'N Stuff™ taco shells

cup (250 mL) shredded Cheddar cheese

cup (250 mL) shredded lettuce

1/2

cup (125 mL) diced avocado

1/2

cup (125 mL) diced tomato

Make it FRESH toppings, as desired (see below)

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1

In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 9 minutes, stirring occasionally, until no longer pink in centre. Stir in taco seasoning mix and water. Heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
2

While chicken is cooking, heat shells as directed on package, and assemble Toppings. Divide chicken mixture among shells; add toppings.

Ideas for Make it FRESH toppings: sliced olives, fresh cilantro, sour cream, fresh lime wedges.
Want to spend less time chopping? Use Old El Paso™ salsa in place of the diced tomato.