Blogger Courtney Nzeribe from Coco Cooks shares a favorite recipe. Don’t limit yourself this summer. Take advantage of natures bountiful fruits and vegetables to give hard or soft tacos a sweet, sour, crunchy and zesty twist. You won’t think of tacos the same way again.
Cabbage Mango Slaw
head of small green cabbage sliced thinly or grated
carrot skinned and grated
mango chopped into small pieces( no skin)
cup chopped cilantro
cup brown sugar
cup balsamic vinegar
cup extra virgin olive oil
teaspoon cayenne pepper
teaspoon kosher salt
2-3 lbs boneless skinless chicken breasts or boneless skinless chicken thighs.
tablespoons Olive Oil
Old El Paso® hard & soft taco dinner kit (Contains taco shells, soft tortillas, Taco Seasoning, and Taco Sauce)
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.