Chicken Tenderloin Tacos
Wine Recommendation
La Crema Sonoma Coast Sauvignon Blanc
Ingredients
- 2 Tbsp olive oil
- 1 lb chicken tenderloins
- ½ (1-oz) envelope fajita seasoning mix
- 1 (10-count) pkg stand 'n stuff taco shells with a hint of lime
- ½ (8-oz) pkg shredded lettuce
- ½ (16-oz) container pico de gallo
- ½ (8-oz) container chunky guacamole
- ½ (8-oz) pkg shredded Mexican-blend cheese
Instructions
- Heat oil in a large nonstick skillet over medium-high heat; add chicken. Sprinkle with seasoning, turning to coat.
- Cook 8 to 9 minutes or until browned and done, turning once after 5 minutes.
- Meanwhile, heat 6 taco shells according to microwave directions.
- Serve chicken in taco shells with lettuce, pico de gallo, guacamole, and cheese.
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