30 Minute Chicken Tacos

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These easy to make chicken tacos are perfect for large family dinners. Low in fat, high in protein, and big on taste, these tacos make a great dinner on hectic nights. Serve with a side of sour cream.

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Chicago, IL

Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

6 servings


  • Nonstick cooking spray
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 2 cups chopped cooked chicken
  • 1 8 ounce can tomato sauce
  • 1 4 ounce can diced green chile peppers, drained
  • 12 taco shells
  • 2 cups shredded lettuce
  • 1 medium tomato, seeded and chopped
  • 1/2 cup finely shredded reduced-fat cheddar cheese and/or Monterey Jack cheese

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Lightly coat a large nonstick skillet with cooking spray. Heat over medium heat. Add the onion and garlic; cook until onion is tender. Stir in the chicken, tomato sauce, and chile peppers. Heat through. Divide chicken mixture among taco shells. Top with lettuce, tomato, and cheese. Serve.

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