crunchy Chicken tacos

Who doesn’t love taco night? Serving tacos with Borden Mexican Shreds helps them taste more authentic.

Cook Time
6 Min
1 tbsp. chili powder
1 tsp. ground cumin
½ tsp. kosher salt
1 tsp. vegetable oil
1 lb. boneless, skinless chicken breast, cut into ½-inch strips
8 taco shells
1 cup refried beans, heated
1 cup Borden® Four Cheese Mexican Thick Cut Shreds
2 cups shredded lettuce
½ cup salsa
½ cup sour cream
COMBINE the chili powder, cumin, and salt in a medium bowl. Add chicken and stir until the chicken is evenly coated.
HEAT oil in a medium skillet over medium heat until hot. Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until cooked through.
HEAT taco shells as directed on package.
FILL each taco shell with 2 tablespoons refried beans, one eight of the chicken (about 2 tablespoons or 1½ ounces), 2 tablespoons cheese, ¼ cup lettuce, 1 tablespoons salsa and 1 tablespoon sour cream.