Tacos picantes de pollo y jalapeño con crema de lima

Ingredientes

• 1 tablespoon vegetable oil
• 1 1/2 cups chopped red onion
• 2 cloves garlic, finely chopped
• 1 medium jalapeño chile, seeded and finely chopped
• 3 cups shredded deli rotisserie chicken
• 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
• 1/2 cup water
• 1 cup sour cream
• 1 1/2 teaspoons grated lime zest
• 1 tablespoon fresh lime juice
• 1 box (5.4 oz) Old El Paso™ Hint of Lime Yellow Corn Stand 'n Stuff Taco Shells (10 Count)
• 1 cup chopped tomato
• 1/4 cup fresh cilantro leaves

Preparación

1. 1

   In 10-inch nonstick skillet, heat oil over medium heat. Add 1 cup of the red onion, the garlic and jalapeño chile; cook and stir 3 to 4 minutes or until softened. Add chicken, taco seasoning mix and water; cook 4 to 5 minutes, stirring frequently, until chicken is heated through. Remove from heat.

2. 2

   Meanwhile, in small bowl, beat sour cream, lime zest and lime juice.

3. 3

   Divide chicken mixture among taco shells. Top with sour cream mixture, tomato, remaining 1/2 cup red onion and cilantro.