Chicken Tenderloin Tacos
Wine Recommendation
La Crema Sonoma Coast Sauvignon Blanc
Ingredients
- ¼ cup olive oil, divided
- 2 lb chicken tenderloins
- 1 (1-oz) envelope fajita seasoning mix
- 1½ (10-count) pkg stand 'n stuff taco shells with a hint of lime
- 1 (8-oz) pkg shredded lettuce
- ½ (16-oz) container pico de gallo
- 1 (15-oz) container chunky guacamole
- 1 (8-oz) pkg shredded Mexican-blend cheese
Instructions
- Heat 2 Tbsp oil in a large nonstick skillet over medium-high heat; add half of chicken. Sprinkle with half of seasoning, turning to coat.
- Cook 8 to 9 minutes or until browned and done, turning once after 5 minutes. Repeat with 2 Tbsp oil, remaining chicken, and seasoning.
- Meanwhile, heat 12 taco shells according to microwave directions.
- Serve chicken in taco shells with lettuce, pico de gallo, guacamole, and cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
610
|
610
|
| Fat (g) | 34 | 34 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 48 | 48 |
| Carb (g) | 34 | 34 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 1184 | 1184 |
30 Minute Meals Meal Plan
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