Chicken & Salsa Tacos

Chicken & Salsa Tacos

Let your kids create their own signature taco when you serve this dish. They can experiment with a variety of delicious toppings, such as sour cream, guacamole or aged Cheddar cheese. They won’t ask to be excused from dinner early if they’re having fun!
Total 30 Minutes
Servings 12

Ingredient List

  • 1 tbsp (15mL) vegetable oil
  • 1 1/2 lb (750 g) boneless chicken breasts, cut in thin strips
  • 1 cup (250 mL) Old El Paso* Thick N' Chunky Salsa
  • 2 to 3 tsp (10-15 mL) chili powder
  • 1 tsp (5 mL) dried oregano
  • 1/4 tsp (1 mL) salt
  • 1 box (191 g) Old El Paso* 18 Taco Shells
  • Old El Paso* Thick N' Chunky Salsa
  • Your favourite toppings (shredded lettuce and cheese, chopped tomato, sour cream etc.)


  1. Heat oven to 350°F (180°C). Heat oil in skillet over medium-high heat.
  2. Cook chicken for 4 to 6 minutes until no longer pink. Stir in salsa, 1/4 cup (50 mL) water, chili powder, oregano and salt.
  3. Reduce heat to low and simmer uncovered for 5 minutes until thickened.
  4. Heat shells according to package directions. Fill shells with chicken filling, taco sauce or salsa and toppings.

Expert Tips

  • Tip: Leftover chicken makes a delicious and easy kid's lunch when wrapped in a tortilla with their favourite toppings or try tossing it with salad greens for a lighter option.
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