Crowd-Pleaser
Chicken Soft Tacos with Cilantro Sour Cream
Quick Guacamole with Baked Tortilla Chips
Ingredients
- 1 tsp garlic salt
- ½ tsp ground chipotle chile pepper (or use chili powder)
- ½ tsp dried oregano
- 1½ lb boneless, skinless chicken breasts
- ½ cup sour cream
- 2 Tbsp chopped fresh cilantro
- 1½ tsp grated lime rind
- 3 Tbsp fresh lime juice
- 12 fajita-size corn tortillas
- 3 cups shredded green leaf lettuce
- 2 Roma tomatoes, chopped
Instructions
- Stir together garlic salt, chile pepper and oregano. Rub over chicken. Cook in a lightly greased grill pan over medium-high heat 6 minutes per side or until done.
- Cut chicken into ¼-inch slices.
- Stir together sour cream, cilantro, lime rind, lime juice and salt to taste.
- Heat tortillas according to package directions. Serve chicken, lettuce, tomatoes and sour cream mixture in tortillas.
Side Dish Ingredients
- 6 fajita-size corn tortillas
- ¼ tsp ground chipotle chile pepper (or use chili powder)
- 2 avocados, pitted and mashed
- 3 Tbsp chopped fresh cilantro
- 2 Tbsp fresh lime juice
Side Dish Instructions
- Preheat oven to 375°F. Cut tortillas into wedges. Spread on a large baking sheet. Coat with cooking spray. Sprinkle with chile pepper and desired amount of salt.
- Bake 10 to 12 minutes or until crisp and lightly browned.
- Stir together avocado, cilantro, lime juice and salt to taste. Serve with chips.
Classic Meal Plan
This recipe selected from the eMeals Classic Meal Plan.
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