Celebrating Taco Tuesday in STYYYYLEEEEE ![Cool :cool: :cool:](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
![Cool :cool: :cool:](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
![Cool :cool: :cool:](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
Servings: 4
![Tacos.jpg](/data/attachments/137/137851-4e2be07ed7c0d43b16544afe9e2cf209.jpg)
Servings: 4
- 3 chicken breasts, shredded (I boil mine and then shred)
- 3/4 cup white onion, chopped
- 1 tsp olive oil
- 1 can of diced green chiles
- 1 can of diced tomatoes, drained
- 1 packet of taco seasoning
- Hard Taco Shells
- Mexican shredded cheese
- Shredded lettuce
- Preheat oven to 375 degrees F.
- Head a large frying pan over medium heat. Add in the olive oil and chopped white onion. Cook until the onion is translucent.
- Add in diced tomatoes and green chiles. Cook over medium heat for 5 minutes, stirring occasionally.
- Add in shredded chicken, taco seasoning and 1/3 cup of water. Stir and simmer for 10 minutes.
- In a baking dish, place taco shells standing up. If you are following the 21 Day Fix meal plan, use 1 green container to fill two taco shells.
- I used 1/4 cup of Mexican cheese for every two tacos.
- Bake at 375 for 10-15 minutes, or until cheese is melted and starting to brown.
- Top with shredded lettuce and enjoy!
![Tacos.jpg](/data/attachments/137/137851-4e2be07ed7c0d43b16544afe9e2cf209.jpg)
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