Bake and cool tortilla bowls according to package directions; set aside.
Looking for a taco salad that comes together in just 15 minutes? With the help of Hy-Vee fajita Short Cuts and Hy-Vee rotisserie chicken, you'll spend less time prepping in the kitchen.
Servings and Ingredients
|6 bake & fill crisp flour tortilla bowls|
|⅓ c. packed cilantro , chopped|
|½ c. Hy-Vee light sour cream|
|¼ c. Gustare Vita olive oil|
|2 tbsp. fresh lime juice|
|3 canned chipotle peppers in adobo sauce|
|1 tbsp. Full Circle Market light-colored agave nectar|
|2 tsp. Hy-Vee 25% less sodium taco seasoning mix|
|1 (10.-oz) pkg. shredded red cabbage|
|1 (9-oz.) pkg. Hy-Vee chopped hearts of romaine|
|2 c. Hy-Vee rotisserie chicken, shredded|
|2 c. Hy-Vee Short Cuts fajita veggies|
|1 c. canned black beans in chili sauce, drained well|
|1 c. Hy-Vee Short Cuts pineapple, chopped|
|¾ c. Hy-Vee finely shredded taco cheese|
|1 c. Hy-Vee Santa Fe-style tortilla strips|
Things To Grab
For dressing, combine cilantro, sour cream, olive oil, lime juice, chipotle papers, agave nectar, and taco seasoning in a blender. Cover and blend until smooth; set aside.
Toss cabbage and romaine with half of the dressing; divide among taco bowls. Toss chicken with remaining dressing. Top greens with chicken, fajita vegetables, beans, pineapple, cheese, and tortilla strips.
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 70mg
- Sodium: 650mg
- Total Carbohydrates: 46g
- Protein: 25g