This recipe uses shredded chicken tenderloin pieces and forgoes taco mixes that contain processed additives and rely on the salsa for zestiness.
Extra-wide "stand and stuff" taco shells are easy for everyone, especially children, to deal with.
Servings: 4 - 8
Yield: Makes 8 tacos
- Water (about 2 cups, depending on the size of your pan)
- 1/2 teaspoon salt, plus more to taste
- 1 1/4 pounds raw chicken tenderloin strips
- 1/2 cup nonfat sour cream (may substitute Tofutti Better Than Sour Cream)
- Finely grated juice and zest of 1 lime
- Freshly ground black pepper
- 8 store-bought extra-wide taco shells
- 1 head iceberg lettuce, shredded
- 1 cup store-bought mild salsa
- 1 cup canned black beans, drained and rinsed
- 1 cup shredded low-fat cheese, such as Mexican blend
Preheat the oven to 200 degrees. Line a plate with several layers of paper towels.
Fill a 9- to 10-inch skillet with the water and add the salt. Bring to a boil over high heat; when the salt has dissolved, add the chicken tenderloins. They should be barely covered with the liquid (add more liquid as needed). Reduce the heat to medium and poach for 5 to 7 minutes, until they are just cooked through. Transfer the tenderloins to the paper towel-lined plate to drain.
When the tenderloins are cool enough to handle, use your fingers to shred them, discarding any white tendons. Place the shredded chicken in a covered ovenproof dish in the oven to keep warm.
Combine the sour cream, lime juice and zest in a small bowl to form a sauce; add pepper to taste.
To serve, set up a taco bar with the shells, shredded chicken, shredded lettuce, salsa, beans, cheese and lime cream.
From chef-owner Todd Gray of Equinox restaurant.
Tested by Todd Gray.
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