Ingredients Jump to Instructions ↓

  1. 476 g each 1/2 tsp. garlic salt

  2. 1/4 tsp. pepper

  3. 2 tbsp. olive oil

  4. 12 crisp taco shells

  5. 1 cup grated Cheddar cheese

  6. 1 cup grated Monterey Jack cheese

  7. 2 cups shredded lettuce

  8. 3 small tomatoes, seeded and chopped

  9. 12 tbsp. sour cream

  10. prepared salsa

Instructions Jump to Ingredients ↑

  1. Season chicken with garlic salt and pepper. Heat oil in a large skillet over medium high heat. Add chicken and cook about 4 minutes per side until cooked through. Transfer chicken to a cutting board and let stand until cool enough to handle. Chop chicken into 1/2 inch pieces. Divide chicken between the taco shells. Top with Cheddar, Monterey Jack, lettuce, tomatoes and sour cream. Serve immediately with salsa.


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