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Chicken and Veggie Tacos
Start to Finish: 15 minutes
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Ingredients
- 1 18-ounce tub taco sauce with shredded chicken
- 8 taco shells
- 1 cup shredded, peeled jicama; shredded carrot; packaged shredded broccoli (broccoli slaw mix); or canned black beans, rinsed and drained
- 2/3 cup shredded colby and Monterey Jack cheese (about 2 ounces)
- Light dairy dour cream (optional)
Directions
1. In a medium saucepan cook chicken mixture over medium heat for 6 to 8 minutes or until heated through. Spoon chicken mixture into taco shells. Top with vegetables and cheese. If desired, serve with sour cream.
2. Makes 8 tacos
Nutrition Facts
- Calories 176,
- Total Fat (g) 8,
- Saturated Fat (g) 3,
- Monounsaturated Fat (g) 2,
- Polyunsaturated Fat (g) 1,
- Cholesterol (mg) 37,
- Sodium (mg) 602,
- Carbohydrate (g) 15,
- Total Sugar (g) 1,
- Fiber (g) 2,
- Protein (g) 9,
- Vitamin C (DV%) 7,
- Calcium (DV%) 11,
- Iron (DV%) 5,
- Starch (d.e.) 1,
- Lean Meat (d.e.) 1,
- Fat (d.e.) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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