Fork & Knife Chicken Tacos - #ChoppedAtHome Challenge
These Fork & Knife Chicken tacos are made using a Mexican style couscous and delicious Sargento® Fine Cut Shredded 4 Cheese Mexican Cheese.
Servings: 4 servings
Calories: 900kcal
Ingredients
- 14 ounces chicken breast tenders grilled and sliced
- FOR THE COUSCOUS:
- 1 cup pearled couscous
- 1 1/2 teaspoons salt
- 2 teaspoons ground cumin
- 1 teaspoon onion powder
- 1 cup boiling water
- 1/4 cup tomato paste
- 1/3 cup sliced green onions
- 8 - 4 " flour tortillas can substitute corn
- restaurant style salsa
- 1 can refried beans
- 1 avocado sliced
- small leaves of romaine lettuce
- 1 package Sargento® Fine Cut Shredded 4 Cheese Mexican Cheese
Instructions
- Bring 1 cup water to a boil in a microwave safe dish with a lid. Add couscous to boiling water, cover and let sit for about 10 minutes. Microwave for 1 minute, stir in tomato paste and spices. Fold in sliced green onions, set aside.
- Grill chicken breast tenders. Slice into small strips.
- In a frying pan sprayed with a little non-stick cooking spray, quickly "brown" your tortillas on both sides.
- Smear about 1/4 cup refried beans on a plate in one direction. Overlap with a smear of your favorite restaurant style salsa going the opposite direction. Lay a couple of pieces of romaine lettuce at the side of the beans and salsa.
- Plate two 4" flour tortillas on top. Top with chicken and avocados slices.
- Using a scoop (like one you would use for ice cream) scoop two helping of couscous onto the tacos.
- Sprinkle generously with Sargento® Fine Cut Shredded 4 Mexican Cheese.
- Serve with a fork and knife.
Nutrition
Serving: 1g | Calories: 900kcal | Carbohydrates: 96g | Protein: 44g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 23g | Cholesterol: 80mg | Sodium: 2536mg | Fiber: 15g | Sugar: 6g