Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Yogurt | 170g plain Greek | 100 |
| Tomato | 1 medium (123g) | 22 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Taco | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup sour cream
- 1 cup salsa
- 2 tablespoons chopped fresh cilantro
- 1 (1 1/4 ounce) envelope taco seasoning mix, divided
- 1 1/2 pounds boneless, skinless chicken breast or beefflank steak, cut into 1-inch chunks
- 36 (6- to 8-inch) skewers
Directions
In a medium bowl, combine the sour cream, salsa, cilantro, and 1 teaspoon taco seasoning; mix well. Cover and chill until ready to serve.
In a large bowl, toss the chunks of chicken or beef with the remaining taco seasoning; mix well.
Coat a large nonstick skillet with nonstick cooking spray. Heat over medium-high heat. Add the chicken or beef chunks and sauté for 6 to 8 minutes, or until desired doneness.
Skewer each piece and place on a serving platter; serve with the salsa dipping sauce. Garnish with cilantro sprigs.
Category:Southwestern Recipes
Category:Southwestern Meat Dishes