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Chicken Tacos Recipe

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This recipe for Chicken Tacos, by , is from Cooking with the Cassidys, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ramona Musso


1 family size bag of Perdue cooked grilled chicken strips
thinly sliced onions
Olive Oil
White Rice
Chicken Broth
1 package El Paso Mild Taco Seasoning
Shredded Cheddar Cheese
Sour Cream
Mayan large Tortillas (these are the least fattening brand)

All ingredienta are "to taste."

Cook 1 cup rice according to box directions. Use Chicken broth instead of water.

In a separate skillet, saute chicken and onions. Add some of the taco mix to the chicken. You will only need some to taste, not the whole pkg! Saute for about 5 minutes. Cut up strips to smaller chunks, if desired.

As soon as rice is done, remove from heat and remove from the pot. This will preven the rice from continuing to cook.

Preparing the Taco: Don't overfill the taco. It's easy to do that because it's difficult to judge the amount to put in. It'll take some practice. Place ingredients towards to the bottom of the taco in the following order:
- Rice
- Chicken
- Cheddar Cheese
- Salsa
- Sour Cream
- Guacamole

Folding the taco: (keep a firm grip on the taco at all times to avoid the taco collapsing)
- Pull bottom flap over the food
- Fold over the sides into the middle
- continue to roll to the end of the taco

Preparation Time:
Preparation Time:
30 - 45 min




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