Tacos au poulet avec salsa aux fraises

Ingrédients

• 1/2 cup thinly sliced strawberries
• 1/4 cup finely chopped white onion
• 1 tablespoon lime juice
• 1 tablespoon butter
• 1 package (16 oz) boneless skinless chicken breasts, cut into thin strips
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup orange juice
• 3 cups mixed baby greens
• 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)
• 3 tablespoons crumbled goat cheese or feta cheese

Préparation

1. 1

   In small bowl, mix strawberries, onion and lime juice. Let stand, uncovered, while cooking the chicken.

2. 2

   Meanwhile, in 10-inch nonstick skillet, melt butter over medium-high heat. Add chicken, salt and pepper; cook 4 to 6 minutes without moving. Turn chicken, and cook 1 to 2 minutes longer, until chicken is browned and no longer pink in center.

3. 3

   Add orange juice to skillet, and heat to boiling; reduce heat, and cook 2 to 3 minutes, stirring frequently, until thickened.

4. 4

   Divide greens among warm tortilla bowls; top with chicken and any remaining cooking liquid from pan. Top evenly with strawberry salsa and cheese.