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Chicken-Vegetable Tacos

Yield: 12 tacos
Start to Finish 45 mins
Chicken-Vegetable Tacos
  • 1  pound  skinless, boneless chicken breasts, cut into bite-size strips
  • 1  cup  bottled green salsa
  • 4  ounces  fingerling potatoes
  • 2  ears  sweet corn, uncooked
  • 12 8  inches  whole wheat tortillas, heated
  • 2  tomatoes, seeded and chopped
  • 1/2  cup  coarsely chopped Italian (flat-leaf) parsley
  • 2  red, yellow, and/or green sweet peppers, coarsely chopped
  • 2  small  zucchini, cut in thin wedges

1. In microwave-safe bowl combine chicken and 1/2 cup salsa. Microcook, covered, on 100 percent power (high) 5 to 7 minutes, stirring once, until no pink remains. Remove with slotted spoon. Cover and keep warm.

2. In medium microwave-safe bowl combine potatoes and 1 tablespoon water. Cover with plastic wrap and microcook on 100 per cent power (high) 3 to 4 minutes or until tender, tossing once. Carefully open corner of plastic to let steam escape. Cool briefly. Cut in chunks; lightly sprinkle with salt. Cut uncooked corn from cobs.

3. On each tortilla place chicken, corn, tomatoes, parsley, sweet pepper, potatoes, zucchini, and remaining salsa. Serve immediately. Makes 12 tacos.

Nutrition Facts (Chicken-Vegetable Tacos)
  • cal. (kcal) 311,
  • Fat, total (g) 14,
  • chol. (mg) 67,
  • sat. fat (g) 4,
  • carb. (g) 24,
  • fiber (g) 12,
  • pro. (g) 24,
  • vit. A (IU) 1118,
  • vit. C (mg) 41,
  • sodium (mg) 925,
  • calcium (mg) 91,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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