Chicken Tacos with Corn Tortilla

Sofía Padilla Castro
Prepare this delicious chicken recipe with corn tortilla, perfect for any day of the week; make them and surprise everyone from the little ones to the adults.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 package boneless chicken breast, cooked chicken strips, fajita style, frozen
  • 1 zucchini, small, cut in half lengthwise, sliced
  • 1 green onion, small, sliced
  • 1/2 green bell peppers, medium, finely sliced
  • 1 package corn kernels, whole frozen
  • 1 red beefsteak tomato, large, chopped
  • 1/2 Jalapeño chiles, seedless, finely chopped
  • 1 tablespoon fresh cilantro, chopped
  • 4 corn tortillas
Preparation
20 mins
0 mins
Medium
  • Cook the chicken in the microwave oven, as indicated on the package, until the chicken juice is no longer pink when cutting into the thickest part.
  • Meanwhile, heat a 10-inch nonstick skillet over medium-high heat.
  • Add the zucchini, onion, and bell pepper; cook for 4 minutes, stirring frequently.
  • Add the corn, tomato, bell pepper, and cilantro.
  • Reduce heat to medium-low; simmer uncovered for 3 minutes or until the vegetables are tender and the mixture is very hot.
  • Slice the cooked chicken into thin strips; add it to the vegetable mixture.
  • Fill each corn tortilla with two-thirds of a cup of the chicken and vegetable mixture.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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