Cuencos de Tacos de Pollo con Chimichurri de Menta y Cebollino

Ingredientes

• 1 cup fresh Italian (flat-leaf) parsley leaves
• 1/4 cup fresh mint leaves
• 1/4 cup chopped fresh chives
• 2 cloves garlic
• 1/2 cup olive oil
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil
• 1 lb boneless skinless chicken breasts, cut into very small thin strips
• 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
• 1/3 cup water
• 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)
• 4 cups baby spinach
• 1/2 cup crumbled queso fresco cheese
• 1/4 cup thinly sliced radishes

Preparación

1. 1

   In blender or food processor, place parsley, mint, chives, garlic, olive oil, lemon juice, crushed red pepper flakes and salt. Cover and blend on high speed until smooth.

2. 2

   In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 7 to 9 minutes, stirring occasionally, until brown on both sides. Stir in taco seasoning mix and water. Cook 2 to 3 minutes, stirring occasionally, until chicken is no longer pink in center and mixture is thickened.

3. 3

   While chicken is cooking, heat bowls, and assemble remaining ingredients. Divide spinach among bowls; add chicken mixture, chimichurri, cheese and radishes.