Easy Tex-Mex Chicken Tacos

Easy Tex-Mex Chicken Tacos

yummers

"Quick and full of flavor, you can adjust heat by removing the seeds from jalapeno. Garnish tacos with chipotle ranch, salsa verde, and avocado. I make the chipotle ranch with fat free sour cream to save a bit of calories."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 403 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 403 kcal
  • 20%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 49.3g
  • 16%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 1049 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Bring water to a boil in a saucepan; add rice and 1/4 cup olive oil. Bring liquid back to a boil, reduce heat to medium-low, cover saucepan, and simmer until rice is tender, 20 to 25 minutes.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir chicken and taco seasoning mix until chicken is no longer pink in the center, 5 to 10 minutes. Mix rice, black beans, Mexican cheese blend, olives, and jalapeno pepper into chicken; cook and stir until heated through, about 5 minutes.
  3. Heat a separate skillet over medium-high heat; warm tortillas in skillet until pliable, 1 to 2 minutes per tortilla.
  4. Fill each tortilla with about 1/2 cup chicken-rice mixture, folding tortilla over filling.
  5. Heat bacon grease in a skillet over medium heat; fry the filled tortillas until crispy, 2 to 3 minutes per side.

Reviews

Read all reviews 2
Most helpful
Most positive
Least positive
Newest

TO HOLD THESE TOGETHER HOLD WITH THONGS. WORKS FOR ME. LOVE THESE TACOS.

These were great! Getting them to stay folded over while frying was a bit tricky so I used a toothpick. For me, 1/2 cup of filling was impossible for a corn tortilla. A couple of tablespoons ma...

Other stories that may interest you