Garden of Eatin' Blue Taco Shells Description
- Made with Organic Blue Corn
-
Kosher
-
Gluten Free
-
Non-GMO Project Verified
After more than 40 years of delivering wholesome goodness to our loyal customers, we're proud to offer authentic Blue Corn Taco Shells, made with organic blue corn. This special recipe allows our taco shells to stand up to the heartiest ingredients!
Each batch is carefully made to order. The unforgettable flavor and high quality ingredients come from our long-time farming partners dedicated to sustainable growing and harvesting practices.
So take a departure from the ordinary snack experience and treat yourself to the genuine taste of organic blue corn. You'll be glad you did!
Directions
Just warm & serve! To make great tacos, heat Garden of Eatin' Blue Corn Taco Shells for 5 minutes at 350°, then fill with your favorite topping.
Free Of
Gluten and GMOs
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 2
Servings per Container: 6
| Amount Per Serving | % Daily Value |
|
| Calories | 140 | |
|
| Calories from Fat | 70 | |
|
| Total Fat | 8 g | 12% |
|
| Saturated Fat | 0.5 g | 4% |
|
| Trans Fat | 0 g | * |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 5 mg | 0% |
|
| Total Carbohydrate | 14 g | 5% |
|
| Dietary Fiber | 1 g | 5% |
|
| Sugars | 0 g | * |
|
| Protein | 2 g | * |
|
| Vitamin A | | 0% |
|
| Vitamin C | | 0% |
|
| Calcium | | 2% |
|
| Iron | | 2% |
|
*Daily value not established.
Other Ingredients: Organic stoneground blue corn masa flour, expeller pressed canola oil, and/or safflower and/or sunflower oil.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Chicken & Avocado Tacos with Homemade Salsa
Looking for a tantalizing taco that’s also on the lean side? This pan-cooked chicken tacos recipe checks both boxes. You’ll top seasoned tenderloins with a quick, homemade cilantro salsa and slices of rich, heart-healthy avocado. Layer everything on grain-free shells, and a delicious dinner is done.
Chicken & Avocado Tacos with Homemade Salsa
- 20 oz. chicken tenderloins (trimmed)
- 2 Tbsp. olive oil
- 3 Tbsp. gluten-free taco seasoning
- 2 large tomatoes (diced)
- 1/2 medium red onion (diced)
- 1 jalapeño pepper (diced (remove seeds for less heat))
- 1/2 cup fresh cilantro (chopped)
- 2 Tbsp. lime juice
- Salt to taste
- Pepper to taste
- ½ tsp. dried oregano
- ½ tsp. cumin
- 1 avocado (sliced)
- 16 gluten-free taco shells
- Preheat large non-stick skillet to medium.
- In bowl, toss chicken in olive oil and taco seasoning.
- Cook tenderloins 3-4 minutes per side. (Note: Cut open to gage doneness, or use thermometer to ensure 165 degrees at thickest part.)
- In bowl, combine tomatoes, onion, jalapeño and cilantro. Add lime juice, salt, pepper, oregano and cumin; stir or toss to coat.
- Chop chicken into small pieces. In taco shells, layer chicken, salsa and avocado slices.
Gather up the ingredients you’ll need!
