Soft Chicken Tacos with Salsa Ole and Sombrero Salad

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Soft Chicken Tacos with Salsa Ole and Sombrero Salad

Soft Chicken Tacos with Salsa Ole and Sombrero Salad
Number of Servings: 6 Total Preparation Time: less than 15 minutes
Actual Cooking Time: 45 minutes Source: "Now we're cooking"
Food Groups: Dairy, Vegetables, Grains, Protein
Nutrition Content: Good Source of Calcium
Special Features: Kids Love It, Kids Can Help Make It

Skills Developed:
Measure, Chop, Mix, Grate, Slice, Bake


12 ounces skinless Chicken breasts, raw
3 tablespoons Lime juice
1-1/4 cup Tomatoes, chopped
3/4 teaspoon ground Cumin
1 tablespoon onion, finely chopped
1/8 teaspoon Salt
1/8 teaspoon Pepper
1/2 tablespoon Cilantro, finely chopped
6 - 8" Tortillas
Pinch salt and pepper
3 ounces Monterey Jack cheese

Salsa Olé:

1-1/4 cup tomatoes, chopped
1 tablespoon onion, finely chopped
1/2 Tablespoon cilantro, finely chopped

Sombrero Salad — Non-Cook Recipe:

1 cup black Beans, drained
1 cup frozen Corn, thawed
2 teaspoons Olive or vegetable oil
2 tablespoons lime juice
Pinch salt and pepper
1 green Onion (optional)


Place chicken on a baking sheet. Sprinkle with lime juice, cumin, salt and pepper. Bake at 350° for about 20 - 30 minutes or until cooked.
While chicken is baking, prepare ingredients for salsa: chop tomatoes, onions and cilantro. Combine all ingredients in a bowl and mix well.
Grate the cheese and set aside.
Remove chicken from oven and cool for 10 minutes or until chicken is cool enough to handle. Slice chicken into small pieces and place in mixing bowl.
Divide chicken mixture to fill each of the tortillas. Sprinkle the cheese over the chicken and fold the tortilla in half.
Warm the soft tacos in the oven for about 5 minutes. Serve with a side of tomato salsa.
Sombrero Salad — Non-Cook Recipe:
Combine all of the ingredients except the green onion and mix well. Cut the green onion into thin slices and sprinkle on top as a garnish.

Nutrient Information
Calories: 339
Total Fat: 13 g
Saturated Fat: 5 g
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 335 mg
Vitamin A:
Vitamin C:
Calcium: 140 mg

Cook's Notes:

Nutrition calculated 7/18/12