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Salsa Chicken Tacos

Serves 6 (2 small tacos)

40 min prep/cook

Ingredient allergen flags: Wheat

Check actual labels and cross-contact. Allergen guidance and swaps

One pot of filling supports dinner now and a future freezer meal.

AI-generated illustration of Salsa Chicken Tacos, showing the base recipe

Ingredients

  • 2 lb (900 g) raw chicken breast, cubed
  • 2 cups (520 g) salsa
  • 1 can beans, drained/rinsed (255 g)
  • 12 small whole-wheat tortillas (30 g each)
  • 2 cups (150 g) shredded cabbage
  • 1/2 cup (120 g) water

Method

  1. Put chicken, salsa and water in a saucepan. Bring to a simmer, cover and cook gently 20-25 minutes, stirring, until chicken reaches 165°F.
  2. Shred chicken with two forks. Add beans and heat through. Season with salt and pepper to taste.
  3. Divide filling and cabbage among 12 warmed tortillas; serve two per person.

Ingredient substitutions

BBQ-style: replace salsa with tomato-based BBQ sauce; check its label for added soy and mustard (other). Nutrition shown is for the base recipe.

Allergy / dietary substitutions

Wheat: use labeled wheat-free corn tortillas or serve filling in a bowl. Check salsa and all packaged ingredients; add fresh cabbage at the table.

Training-day additions

Add extra tortillas or freshly cooked rice.

Substantive variations

The illustration shows the base recipe.

Salsa Chicken-Bean Stuffed Peppers

Variation of Salsa Chicken Tacos. Serves 6 (two of twelve filled pepper halves).

70 min prep/cook

Ingredient allergen flags: Milk. Check product labels and cross-contact; substitutions change nutrition.

Ingredients

  • 2 lb (900 g) raw chicken breast, cubed
  • 2 cups (520 g) salsa
  • 1 can black beans, drained and rinsed (255 g)
  • 1/2 cup (120 g) water
  • 6 large bell peppers (900 g total), halved lengthwise and seeded
  • 1 cup (120 g) shredded cheddar

Method

  1. Heat oven to 375°F. Put chicken, salsa and measured water in a saucepan. Cover and simmer gently 20–25 minutes, stirring, until chicken reaches 165°F.
  2. Shred chicken with two forks. Stir in beans and heat through.
  3. Arrange twelve pepper halves in a baking dish. Divide filling and cheddar evenly among them. Cover and bake 25–30 minutes until peppers are tender and the center of the filling reaches 165°F. Taste first; salsa and cheddar can be salty. Season with additional salt and pepper to taste. Serve two halves per person.

Store / pack

Refrigerate promptly in shallow covered containers at 40°F or below; use within 3 days. Reheat leftovers to 165°F. Pack cold with two ice sources.

Approximate nutrition / serving: 380 kcal · Protein 45 g · Carbohydrate 26 g · Fat 11 g.

Sources: F1, F3, F4, F5, A1, A2, A3, A4.

Store / pack

Refrigerate promptly; use within 3 days. Pack at 40°F or colder with two ice sources (Keep good food safe).

Freeze 3 months · chicken-and-bean filling only

Chill promptly in shallow containers; freeze airtight today at 0°F. Pack 1, 2 or 4 servings per container. Thaw in the fridge, never on the counter. Stir and reheat filling to 165°F.

November 2026 example: Salsa Chicken Tacos — BB 02-27

Three months suits moist cooked poultry; cabbage and tortillas stay fresh.

Approximate nutrition / serving

450 kcal · Protein 45 g · Carbohydrate 45 g · Fat 10 g

Approximate per serving of the specified base recipe. Add-ons and substitutions are excluded; see How the estimates are made.

Food images are AI-generated illustrations. This recipe is not medical or nutrition advice.

Wash hands and produce; separate raw ingredients from ready-to-eat foods. Check ingredient labels for allergens. See Keep good food safe.

Tortillas may add soy, milk or other allergens beyond wheat.

Safety: food-safety basics · Allergies: allergen guidance · nutrition method.

How the nutrition estimates are made

Each recipe reports approximate calories, protein, carbohydrate and fat per equal serving of its stated base batch. P = protein; C = carbohydrate; F = fat.

One ingredient, one weighed amount

The source stores edible ingredient grams and a USDA FoodData Central SR Legacy record. Dry pasta, oats, rice and lentils use dry weights; raw and cooked meat use matching records. Water and measured seasonings are included.

The calculation

For each nutrient: multiply ingredient grams by the USDA value per 100 g, divide by 100, sum the batch and divide by servings. Round calories to the nearest 10 kcal and macronutrients to the nearest gram.

What can change the result

Brand, draining, natural variation and cooking losses affect the real meal. Canned black/white beans use cooked unsalted bean proxies. Red lentils use generic lentils. The method assumes all listed oil and edible food are consumed; it does not model nutrient retention or evaporation.

What the estimate does not claim

Sides, training-day additions, substitutions and allergy swaps are excluded. Sodium, vitamins and minerals are not reported. These are ingredient estimates, not laboratory results, an assessment of your whole diet or a daily intake target.

Sources and ingredient records
  • 2 lb (900 g) raw chicken breast, cubed — USDA SR Legacy FDC 171077; 900 edible g
  • 2 cups (520 g) salsa — USDA SR Legacy FDC 174524; 520 edible g
  • 1 can beans, drained/rinsed (255 g) — USDA SR Legacy FDC 173735; 255 edible g
  • 12 small whole-wheat tortillas (30 g each) — USDA SR Legacy FDC 174081; 360 edible g
  • 2 cups (150 g) shredded cabbage — USDA SR Legacy FDC 169975; 150 edible g
  • 1/2 cup (120 g) water — USDA SR Legacy FDC 173647; 120 edible g
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