Chicken Veggie Tacos

This will surprise people who expect tacos to be made of beef. You could also substitute fish for the chicken for a California taco.

Serves: 8Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 8


  • 1 Tbsp. olive oil
  • 1 small red onion, peeled and chopped
  • 3 cloves garlic, minced
  • 1 medium jalapeño pepper, seeded and minced
  • 1 lb. boneless, skinless chicken breasts, cubed
  • ½ tsp. salt
  • ⅛ tsp. ground black pepper
  • 1 tsp. dried oregano leaves
  • 2 Tbsp. lime juice
  • 8 crisp taco shells
  • 2 cups shredded lettuce
  • 2 medium tomatoes, chopped
  • 1 cup shredded Monterey Jack cheese


  • In large skillet, heat olive oil over medium heat. Add onion, garlic, and jalapeño pepper; cook and stir for 4 minutes. Add chicken and sprinkle with salt, pepper, and oregano. Cook and stir for 8–10 minutes until chicken is almost cooked.
  • Add lime juice; cook and stir for 3–4 minutes longer until chicken is tender. Remove from heat. Heat taco shells as directed on package. Make tacos with chicken mixture, lettuce, tomatoes, and cheese.