Tomatillo Chicken Tacos

🧂 Ingredients

• ½ cup+ 1 tsp. olive oil
• 1 doz. BUENO® Corn Tortillas [/corn-tortillas/]
• 4 chicken breasts

  skinless boneless, cubed
• 2 Tbsp. BUENO® Coarse Chile
• 1 tsp. salt
• ½ tsp. granulated garlic
• 1 large tomato

  chopped
• ¼ cup onion

  finely diced
• ½ cup dark green lettuce

  cut into tiny pieces
• 1 jar BUENO® Tomatillo Salsa, [/product/tomatillo-salsa/]

Instructions

• 1 Heat ½ cup olive oil over medium-high heat in a heavy skillet. Gently fold each
  corn tortilla, leaving a slight opening at the tip and securing it with a
  toothpick. Deep fry each shell for about 30 seconds each side or until crisp.
  Drain on paper towel.
• 2 Heat 1 tsp. olive oil over medium heat in non-stick skillet.
• 3 Add chicken, coarse chile, salt and garlic. Cook over medium heat for
  approximately 5 minutes or until chicken is cooked through, stirring
  occasionally. Remove from heat. Allow to cool.
• 4 Shred chicken.
• 5 Evenly divide chicken, tomato, onion and lettuce among taco shells.
• 6 Add salsa to taste.

Nutrition Info