Quick and Healthy Chile Lime Tacos

Ingredients

• 1/2 pound Wisconsin Yukon Gold or red potatoes, cut into bite-size cubes
• Olive oil cooking spray
• 1/2 cup chopped onion
• 1/2 pound diced boneless, skinless chicken breast
• 1/4 cup finely chopped poblano, Anaheim or bell pepper
• 1 teaspoon Mexican seasoning blend
• 1/2 cup red chile enchilada sauce
• 1/2 cup shredded reduced-fat Monterey Jack cheese
• 8 small corn tortillas, warmed or crunchy taco shells
• Optional toppings: shredded cabbage or romaine lettuce, diced tomato, diced avocado, thinly sliced radishes, fresh cilantro leaves and salsa
• 8 lime wedges

Preparation

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

Preparation Time

5 minutes

Cook Time

20 minutes

Serves

4 (two tacos each)

Source

Wisconsin Potatoes

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