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Nutrition Facts
Serving Size 318 g
(Approx. 4 Servings)
Amount Per Serving
Calories 510 Calories From Fat 310
% Daily Value*
Total Fat 35 g 54%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 110 mg 37%
Sodium 460 mg 19%
Total Carbohydrate 10 g 3%
Dietary Fiber 2 g 8%
Sugars 4 g
Protein 38 g
Vitamin A 30% • Iron 10%
Vitamin C 110% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Colombian Chicken Tacos

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 cup(s) Ximena Salsa Criolla, caliente or regular
1 Lb thin sliced chicken breast
1/2 cup(s) mayonnaise
1/2 Tbsp H-E-B That Green Sauce
2 cup(s) broccoli slaw, or coleslaw mix
2 Tbsp fresh cilantro, finely chopped
1 avocado spray oil
8 H-E-B Mixla Tortillas, or corn tortillas
2 Tbsp avocado oil
1/2 cup(s) red onion, sliced very thin
1/2 cup(s) red bell pepper, thinly sliced
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Instructions

1
Add ¾ cup salsa Criolla and chicken to a resealable bag. Marinate for 20 minutes, or up to 2 hours.
2
Mix mayonnaise and green sauce together. Add mayonnaise mixture to slaw and cilantro. Toss gently to coat. Set aside.
3
Heat a large skillet over medium-high heat. Spray each side of tortillas lightly with oil and toast briefly on each side. Keep warm while cooking chicken.
4
Remove chicken from marinade. Gently brush off any excess marinade with fingers and set aside.
5
Add oil to pan. Add onions and bell peppers to pan. Sauté 4 to 5 minutes, just until they begin to soften. Remove from pan.
6
Add remaining oil to pan. Cook meat on each side, about 2 to 3 minutes. Add onions and peppers back into pan. Remove from heat. Stir through remaining salsa Criolla.
7
To serve place chicken in toasted tortilla and top with slaw mixture. Serve immediately.
8
Chef's Note: Delicious with beef, pork or seafood.
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