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Nutrition Facts
Serving Size 307 g
(Approx. 6 Servings)
Amount Per Serving
Calories 350 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 210 mg 9%
Total Carbohydrate 43 g 14%
Dietary Fiber 8 g 32%
Sugars 10 g
Protein 18 g
Vitamin A 15% Iron 10%
Vitamin C 50% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Shredded Chicken and Chickpea Tacos

Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
6  People


Recipe makes 6 Servings

2 Tbsp vegetable oil
2 chicken breast fillets
12 Oz beer
2 lime, juiced
1 Tbsp tomato paste
1 1/2 cup(s) Goya Premium Chick Peas
1 Tsp cumin
1/2 Tsp chilipowder
12 corn tortillas
1 Large Hass avocado, sliced
1 mango, sliced
1 cup(s) Napa cabbage, shredded
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Heat oil in a nonstick skillet on medium-high. Brown chicken thoroughly on both sides.
Add in beer, half of lime juice and tomato paste. Mix to combine. Bring liquid to a simmer then cover. Lower heat slightly. Let chicken to simmer until it is easily shredded with a fork.
Meanwhile, drain chickpeas, reserving the liquid and place in food processor or blender. Add ¼ of the liquid back to food processor along with cumin and chili powder. Pulse until chickpeas are mashed but not completely smooth.
Scrape chickpeas into a microwave safe dish. Heat for 2 minutes or just until heated through.
Wrap the tortillas in a damp paper towel and heat gently in microwave. To build the tacos spread a generous amount of chickpea mixture on the taco. Add shredded chicken, avocado, sliced mango, cabbage and a drizzle of lime juice.



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