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Suggest a better descriptionIn a medium-sized saunce pan, combine the chiken, scallions, cumin, and 3/4 cup of the picante sauce over low heat. Cook for 5 to 6 minutes, then spoon evenly into the taco shells. Top with the lettuce, cheese, and remaining picante sauce. Serve immediately. Note: You can use these same ingredients to make an easy verion of chicken fajitas. Just roll the mixture in 12 flour tortillas instead of the taco shells. Recipe by: MR FOOD Posted to MC-Recipe Digest V1 #1038 by Meg Antczak
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Serving Size: 1 Serving (1g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 3 | ||
Calories from Fat: 1 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.2mg | 0 % | |
Potassium 12.5mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.2g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3
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