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!
  • 30 Minutes Total
  • 12 Servings

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.