Stand ‘n stuff™ soft tacos with barbecue chicken and mexican street salad
Thanks to their unique shape, our Stand ‘n Stuff Soft Tacos stand up on your plate so they are easy to fill, hold and eat! Fill your soft tacos with this succulent barbecue chicken, fresh and crunchy Mexican Street Salad and top with Old El Paso Taco Sauce for the perfect crowd pleaser!
- 20 mins preparation
- 15 mins cooking
- Serves 8
Print
Ingredients
Chicken
- old el paso™ fajita spice mix
- 1 kilogram chicken thigh fillets
Mexican Street Salad
- 1/4 cup small white cabbage, finely shredded
- 5 small radishes, trimmed and finely sliced
- 1 medium carrot, peeled and finely sliced
- 1群新鲜的香菜,叶子和茎,洗净and roughly chopped
- 1 large green chili, finely sliced
- 1 red onion, finely sliced
- extra virgin olive oil
- juice of 2 limes
To serve
- old el paso™ stand’n stuff™ tortillas 8pk
- 1/2 cup (125ml) sour light cream
- 1/2 cup old el paso™ taco sauce (mild, medium or hot – you choose!)
Method
Stand ‘n stuff™ soft tacos with BBQ chicken and mexican street salad
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1Preheat BBQ or griddle pan over a high heat. Rub Fajita Spice Mix into both sides of chicken, allow to marinate while the salad is assembled.
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2For Mexican Street Salad: place salad ingredients in a large bowl and toss to combine. Dress with olive oil and lime juice
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3For warm Tortillas: Remove tortillas from pack and divide into 2 stacks. Microwave: on HIGH/1100 watts/100% power for 20 seconds*Oven: wrap in foil & heat in a pre-heated oven at 180˚C (160˚C fan forced) for 7 minutes. DO NOT HEAT TORTILLAS IN THE PLASTIC PACKAGE
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4Cook chicken over a medium-high heat for 5 minutes each side, turning once or until cooked through. Remove from heat, allow to rest for 5 minutes. Slice into strips.
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5Make it your way with warm and soft Stand’n Stuff™ Tortillas, BBQ chicken, Mexican Street Salad, sour cream and taco sauce.
Notes
*Times may vary depending on microwave wattage. Decrease time for fewer Tortillas. Increase time when using a microwave oven lower than 1100 watts.
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