Chile Lime Potato Tacos

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Prep: 15 min. •  Cook: 20 min. •  Serves: 3-4


Ingredients:

  • ½ lb. Biggins® potatoes, scrubbed, peeled and cut into bite-size cubes
  • Olive oil cooking spray
  • ½ c. chopped onion
  • ½ lb. diced boneless, skinless chicken breasts
  • ½ c. red chili enchilada sauce
  • ¼ c. finely chopped poblano, Anaheim or bell pepper
  • 1 tsp. Mexican seasoning blend
  • ½ c. shredded reduced-fat Monterey Jack cheese
  • 8 small corn tortillas, warmed or crunchy taco shells
  • Shredded cabbage or romaine lettuce, diced tomato, diced avocado, thinly sliced radishes, fresh cilantro leaves and salsa (optional toppers)
  • 8 lime wedges


Directions:


Place potatoes in a microwave-safe bowl and cover with plastic wrap. Microwave on HIGH for 5-7 minutes. Spray a large skillet liberally with cooking spray. Add potatoes and onion; cook over medium-high heat for 5 minutes, stirring and coating with cooking spray occasionally. Stir in chicken, pepper and seasoning and cook for 5 minutes more. Add red chili enchilada sauce and simmer for 5 minutes. Place equal amounts of cheese on each tortillas and heat in a skillet until cheese is melted. Add potato mixture and any other desired toppings. Serve with lime wedge.