Fiesta Chicken Taco Cups

Vicki Butts (lazyme)


Here's a recipe that makes a nice presentation for a quick Mexican flavored chicken salad.

I couldn't find the dinner kit, so I made these with my mini tortilla shell baskets. I used 2 cans of chicken, about 1/2 bottle of taco sauce, 3-4 dashes of Tabasco, and about 1 teaspoon of taco seasoning mix. Next time I would increase the taco seasoning mix. These were cute little individual salads that were just about right for 3 people.

☆☆☆☆☆ 0 votes
15 Min
20 Min
Stove Top


1 16.3-oz pkg
soft taco dinner
1 medium
bell pepper, chopped
1 medium
onion, chopped
2 Tbsp
vegetable oil
skinless boneless chicken breasts, diced
1/4 c
2 Tbsp
lime juice
lettuce, shredded
cheese, shredded
sour cream, for garnish
tomato, chopped


1Remove tortillas, taco sauce, hot sauce, and taco seasoning mix from dinner kit.
2Press or fold tortillas to fit into muffin cups coated with vegetable cooking spray, forming bowls; coat bowls with cooking spray.
3Bake at 375ºF for 6 to 8 minutes or until golden brown.
4Saute chopped bell pepper and onion in hot oil in a large skillet 5 minutes or until tender.
5Stir in chicken, taco sauce, hot sauce, taco seasoning mix, 1/4 cup water, and lime juice; cook over medium heat 10 minutes.
6Spoon evenly into tortilla cups, and top with desired condiments.
7Serve immediately.

About this Recipe

Course/Dish: Chicken Salads
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy