Switch up the toppings on these saucy tacos depending on what you’ve got in your fridge, or try this recipe with ground pork instead of chicken. For a true retro vibe, top with iceberg lettuce and shredded Cheddar.
- Prep time 20 minutes
- Total time 20 minutes
- Portion size 4 servings
Ingredients
Cilantro Lime Sour Cream:
Tacos:
Method
Cilantro Lime Sour Cream: In small bowl, stir together sour cream, cilantro and lime juice; cover and refrigerate until ready to use.
Tacos: In large nonstick skillet, heat half of the oil over medium-high heat; cook chicken, breaking up with spoon, until no longer pink, about 4 minutes. Scrape into bowl. Set aside.
In same pan, heat remaining oil over medium heat; cook onion and garlic, stirring, until softened, about 4 minutes. Stir in chili sauce, Worcestershire sauce, chili powder, cumin, coriander, paprika, pepper and 1/4 cup water; bring to simmer. Stir in chicken.
Divide chicken mixture among taco shells. Top with Cilantro Lime Sour Cream, carrot and cabbage.
Nutritional facts Per serving: about
- Fibre 7 g
- Sodium 940 mg
- Sugars 10 g
- Protein 26 g
- Calories 517
- Total fat 29 g
- Potassium 578 mg
- Cholesterol 97 mg
- Saturated fat 8 g
- Total carbohydrate 38 g
%RDI
- Iron 24
- Folate 28
- Calcium 14
- Vitamin A 60
- Vitamin C 43
