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Nutrition Facts
Serving Size 251 g
(Approx. 6 Servings)
Amount Per Serving
Calories 510 Calories From Fat 190
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 1250 mg 52%
Total Carbohydrate 60 g 20%
Dietary Fiber 3 g 12%
Sugars 10 g
Protein 17 g
Vitamin A 6% Iron 15%
Vitamin C 10% Calcium 10%
*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.
Tempura Chicken Tacos
Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 h 10 m
6  People


Recipe makes 6 Servings

1 1/2 Lb H‑E‑B Natural Fully Cooked Cornbread Chicken
1 Tsp cumin
2 Tbsp extra virgin olive oil
1/2 cup(s) Central Market Roasted Tomatillo Salsa or your favorite salsa, plus more as needed for garnish
1/4 cup(s) fresh cilantro, roughly chopped
12 H-E-B Sabor Tradicional Street Taco Tortillas, plus more as needed
1 cup(s) pico de gallo, as needed for garnish
1/2 cup(s) white onions, minced, for garnish
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Preheat oven to 425ºF.
In a bowl, toss cornbread chicken with cumin and olive oil. Place chicken on a sheet pan lined with parchment paper. Bake 20 to 30 minutes or until chicken is just crispy.
Toss chicken into a bowl while still hot with salsa and cilantro, toss to coat.
To serve, cut chicken to fit a few pieces onto each tortilla, garnish with pico de gallo, more salsa and white onions.
Chef's Note: I like to use the Fresh Jalapeño Salsa recipe on as the salsa in this recipe. Chopped bacon is also great taco topper for this dish.


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