Diced Tomato Stand 'N Stuff™ Chicken Tacos

Ingredients

• 15 ml (1 tablespoon)vegetable oil
• 1–2 teaspoons from 1 container (177 g; 6.25 oz)Old El Paso™ Original Taco Seasoning Mix
• 567 g (1.25 lb)boneless, skinless chicken breasts (3)
• 1 box (133 g; 4.7 oz), 10 shellsOld El Paso™ Stand 'n Stuff Taco Shells
• 360 ml (1½ cups; 2 medium)diced tomatoes
• 600 ml (2½ cups)shredded lettuce
• 180 ml (¾ cup; 85 g; 3 oz), if desiredshredded cheddar cheese

Instructions

1. 1

   Season and cook

   Brush a grill pan or 25 cm (10-inch) skillet with the oil and heat it over medium-high heat. Sprinkle the chicken breasts with 1 to 2 teaspoons of taco seasoning. Cook for 10 to 12 minutes, turning once, until the juices run clear when the thickest part is cut and the centre reaches at least 74°C (165°F). Remove the chicken from the pan and leave it to rest for 5 minutes, then cut it into pieces.

2. 2

   Warm and fill

   Heat the taco shells according to the packet directions. Fill them with the chicken, tomatoes, lettuce and cheddar, if using.

What are Stand 'n Stuff chicken tacos?

These are filled hard-shell tacos, using flat-bottomed shells that stand upright while you add the toppings. This version pairs simply seasoned chicken with fresh diced tomatoes and lettuce, with cheddar as an optional extra.

The method is built for speed rather than a long marinade: the chicken cooks in a hot pan, then rests briefly before being cut and tucked into warmed shells.

Nutrition and macros by portion

The nutrition label shows one serving as written: 195 calories, 15g protein, 14g carbs, 9g fat.

The chicken supplies most of the protein, while the taco shells provide much of the carbohydrate. Oil, cheddar and the shells contribute fat; serving the cheese as an optional topping lets you adjust that part of the plate. Add beans or extra salad alongside for a more substantial balance of textures.

Choosing the seasoning

Seasoning amount: the recipe uses 1 to 2 teaspoons from the packet, so start at the lower end if you prefer a milder flavour. Sprinkle it over the chicken shortly before cooking so it coats the surface.

Getting the chicken right

Even thickness: if the breasts vary greatly in thickness, the thinner parts may finish first. Keep an eye on them as they cook, turning once as directed.

Doneness: the recipe calls for clear juices and at least 74°C (165°F) at the thickest point. Resting the chicken for 5 minutes before cutting gives the juices time to settle.

Keeping the toppings fresh

Tomatoes: dice them into small, manageable pieces so they sit neatly in the shells. If they are very juicy, drain off excess liquid to help keep the shells crisp.

Lettuce and cheese: add these when assembling, rather than heating them with the chicken. The lettuce stays fresh, while the cheese can be left out or added to taste.

Warming and filling the shells

Shells: follow the packet directions for heating, since the timing can vary by product. Warm them just before serving so they do not sit around and lose their crispness.

Assembly: divide the chicken and toppings across the 10 shells. Add the filling gently to avoid cracking the shells.

What to serve alongside

These tacos already include chicken and fresh vegetables, so a simple side such as rice, beans or extra salad can round out the meal. Set out any additional toppings separately so everyone can finish their own tacos.

Recipe notes & tips

• Pat the chicken dry before seasoning so the seasoning is easier to distribute.
• Use the lower amount of seasoning first, then add more next time if you want a stronger flavour.
• Rest the cooked chicken for the full 5 minutes before cutting.
• Prepare the tomatoes and lettuce while the chicken cooks to keep the total time manageable.
• Heat the shells shortly before filling them to preserve their crunch.
• Keep the cheese separate until serving if some diners would rather leave it off.

Variations

• Add avocado: top each taco with sliced or diced avocado just before serving.
• Use a mild topping: swap cheddar for a spoonful of plain yoghurt.
• Add extra crunch: include finely sliced red onion with the lettuce.
• Make it spicier: serve with sliced fresh chilli or a hot sauce at the table.
• Change the greens: use shredded cabbage in place of some or all of the lettuce.

Common mistakes to avoid

• Overcooking the chicken: check the thickest part and remove it once it reaches at least 74°C (165°F).
• Cutting too soon: leave the chicken to rest for 5 minutes before slicing.
• Skipping the shell instructions: heat the shells as directed on the packet for the intended texture.
• Adding wet tomatoes: drain away excess juice so the shells are less likely to soften.
• Filling too forcefully: spoon the ingredients in gently to avoid breaking the shells.

How to store

Store leftover chicken and toppings separately in covered containers in the fridge and use within 3 to 4 days. Reheat the chicken until piping hot, and heat fresh shells separately according to the packet directions; assembled tacos are best eaten straight away.

Frequently asked questions