OLD EL PASO® GRILLED CHICKEN AND PINEAPPLE TACOS WITH CABBAGE AND MANGO SLAW
Taco night goes tropical with this zesty new twist on the traditional recipe. Mango, cilantro and cabbage give your dinner a sweet and flavorful flair.
Categories Entree
Time 1h
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 320°F.
- In a glass dish or bowl marinate chicken with 1 packet of the Old El Paso® Seasoning and 2 tablespoons olive oil contained in kit.
- In a small bowl add grated cabbage, carrot, chopped mango, cilantro, brown sugar, cayenne pepper, olive oil, salt and balsamic vinegar. Mix thoroughly and set aside while grilling chicken.
- Using an indoor or outdoor grill, preheat to higher setting to obtain a good sear.
- Wrap the soft tortillas in the kit in foil and place in oven. Heat for 10 minutes.
- Add chicken to grill and cook several minutes on each side until done.
- While chicken is grilling, place hard tacos shells on a placing sheet and add to the oven with soft tortillas. Don't overcook. Turn off oven after 5 more minutes and keep warm till serving.
- Remove chicken from the grill and let rest a few minutes.
- Add pineapple slices to hot grill and sear on both sides for a few minutes. Remove from grill.
- Slice chicken on the diagonal and serve on platter with chopped grilled pineapple slices.
- Garnish with chopped cilantro.
- Serve with cabbage mango slaw, soft and crunchy tortillas, and sauce contained in the kit.
Nutrition Facts : ServingSize 1 Serving
OLD EL PASO BAKED SPICY CHICKEN TACOS
Make and share this Old El Paso Baked Spicy Chicken Tacos recipe from Food.com.
Provided by fognozzle2030
Categories < 60 Mins
Time 1h
Yield 10 Tacos, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F Spray a 9x13 baking dish with nonstick spray and set aside.
- Heat olive oil over medium heat in a medium skillet.
- Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
- Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
- Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side.
- Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
- Sprinkle each shell generously with shredded cheese, the more the better!
- Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned.
- Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa.
- Enjoy!
- Tips: Be sure to drain the tomatoes completely, this will help the taco shells to not get soggy while baking!
- If you prefer your tacos not spicy, just omit the green chilis and use regular Old El Paso Taco Seasoning.
Nutrition Facts : Calories 623.3, Fat 34.5, SaturatedFat 16.3, Cholesterol 111.9, Sodium 1747.2, Carbohydrate 44.5, Fiber 7.7, Sugar 10.2, Protein 35.4
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