These zesty tacos suit everyone. For extra toppings, add cilantro, red onion, jalapeno, black olives and lettuce.
—Christine Schenher, Exeter, CA
Start to Finish: 30 min. • Makes: 4 servings
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1/3 cup water
1 teaspoon sugar
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 medium ripe avocado, peeled and cubed
1 cup fresh or frozen corn, thawed
1 cup cherry tomatoes, quartered
2 teaspoons lime juice
8 taco shells, warmed
1. Place a large nonstick skillet coated with cooking spray over medium-high heat. Brown chicken. Add water, sugar and seasonings. Cook 4-5 minutes or until chicken is no longer pink, stirring occasionally.
2. Meanwhile, in a small bowl, gently mix avocado, corn, tomatoes and lime juice. Spoon chicken mixture into taco shells; top with avocado salsa.
To freeze: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
* After digging into these tacos, cool off with a refreshing drink. Flip here to find some sweet sips.
USE ’EM OR LOSE ’EM
Even frozen foods don’t last forever; the quality is bound to diminish with time. Use this list for easy reference.
• Baked cookies: 8-12 months
• Baked pie: 1-2 months
• Baked quick bread: 2-3 months
• Butter: 6-9 months
• Casseroles: 2-3 months
• Cheese, hard or soft: 6 months
• Cheesecake: 2-3 months
• Cooked chicken pieces: 4 months
• Cooked fish: 4-6 months
• Cooked shrimp: 3 months
• Frozen veggies: 8 months
• Ground beef: 4 months
• Ice cream: 2 months
• Soups and stews: 2-3 months
• Uncooked bacon: 1 month
• Uncooked chicken pieces: 9 months
• Uncooked pork chops: 4-6 months
• Uncooked steak: 6-12 months
• Whole chicken or turkey: 12 months
• Yeast bread or rolls: 3-6 months