| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 8 slices bacon, chopped
- 2 jalapenos, sliced into rounds (seeded if preferred)
- 1 small onion, chopped
- 1 1/2 pounds chicken breast, thinly sliced
- 2 teaspoons taco seasoning
- Pinch kosher salt
- Zest and juice of 2 limes
- 4 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- Jalapeno hot sauce, to taste
- 12 crispy taco shells, warmed
- 1 cup shredded Cheddar
- 2 large jalapenos, minced
Instructions
- For the filling and cream cheese topping: In a large skillet over medium heat, add the bacon and cook until crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate.
- Raise the heat to medium high and add the jalapenos and onions. Cook, stirring for a minute or two, then add the chicken in an even layer. Sprinkle over the taco seasoning, add a pinch of salt and cook, without stirring, for 2 minutes. Stir, then continue to cook until the chicken is cooked through, an additional 2 to 3 minutes. Squeeze over the lime juice and remove from the heat.
- Add the cream cheese and sour cream to a bowl and mix until well combined. Stir in the lime zest and season with the hot sauce.
- For the tacos: Serve the chicken mixture, bacon and cream cheese topping alongside each other with the crispy taco shells, shredded Cheddar and minced jalapenos, then have everyone make their own tacos.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 921 |
| Total Fat | 61 g |
| Saturated Fat | 26 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 58 g |
| Cholesterol | 237 mg |
| Sodium | 987 mg |
| Serving Size | 1 of 4 servings |
| Calories | 921 |
| Total Fat | 61 g |
| Saturated Fat | 26 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 58 g |
| Cholesterol | 237 mg |
| Sodium | 987 mg |
Reviews
These were good. I left the chicken/jalapeno mixture on the stove and forgot about it, so it was pretty charred, but that really added to the flavor and gave an extra crispiness. I would nix the cheddar and bacon next time and cut the sauce recipe in half. Also only used zest and juice of one lime. We had them on soft flour tortillas.
Ummm… this is amazing! We dialed it up with habanero, used toasted flour tortillas and added cilantro at the end. Sooo good!
This was a very good recipe however i think i over did the lime zest. Other than my mistake it was great and all who were eating loved it!!
One of the best recipes I’ve made off food network in quite some time. I was really worried because it seemed like a lot of lime zest, but it was all perfect!
This was very good! I will definitely make this again!
I love poppers, but not a taco person. However, these flavor combos looked great. They are delicious, IMO. So….. I changed out the taco for a casserole. I put cooked rice (or consider mashed potatoes ) on the bottom of the dish. Made everything else according to recipe. Layered it all in and toped it with the cheddar and dollops of the cream cheese ,sour cream and lime mix. Covered at 350 for 25 min. If you do it this way, I suggest either saving the lime cream topping to serve on the side or double it. The cool creamy lime is great. Another adjustment was cutting the chicken breast a little bigger so it remains moist.
Too much lime!
Very easy and very good. I had to make a few modifications because of what I had on hand. I made my own taco seasoning, only had regular taco sauce instead of jalapeño sauce and had chopped pickled jalapeños. Even with these minor modifications it was delish! Will make again!
These were quick, easy and delicious! Good in a soft taco too. Will keep these in rotation.
This is so easy and so delicious!!