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Chicken Soft Tacos with Kickin’ Corn

Using up the leftover chicken from last week [3], with some peppers I sliced and froze before BlogHer…Yum!  Having frozen the veggies and used leftover cooked chicken, this meal was an easy throw together!!!

Chicken Soft Tacos with Kickin’ Corn

Yield – 4 servings

Preparation Time – 5 minutes

Cooking Time – 15 minutes


  • 1 tsp canola or vegetable oil ($.05)
  • 2 cups leftover chicken ($1.78)
  • 1/2 green pepper ($.25)
  • 1/2 orange pepper ($.50)
  • 1/2 onion ($.15)
  • 1 tsp ground cumin ($.05)
  • Few dashes of Tabasco sauce ($.10)
  • 8 flour tortillas ($1) On sale 10/$1.25 the other week, and use corn tortillas if GF!
  • 1 cup homemade and garden fresh Pico de Gallo [4]($.25)
  • 1 16 oz. bag of frozen corn ($.68)
  • Few pinches of ground cumin ($.01)
  • Few dashes of Tabasco, to taste ($.10)


  • Add oil to skillet with leftover chicken and sliced (and frozen) green pepper, orange pepper and onions. Add ground cumin and a few dashes of tabasco sauce. Saute for 4-5 minutes, or until peppers/onions have thawed and softened.
  • Prepare fresh pico de gallo [4].
  • Add chicken and peppers mixture to tacos. I added some pico de gallo into my soft tacos!
  • Cook frozen corn according to package directions. Once cooked, drain any excess liquid and add a few pinches of ground cumin and a few dashes of tabasco sauce, to taste. Stir through.
  • Serve Chicken Soft Tacos with Pico de Gallo [4]and Kickin’ Corn!

*Other options to add to your soft taco: Homemade Guacamole [5], Shredded Cheese or Sour Cream.

Cost $4.92