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Grilled Chicken Taco Boats™

Buns in my Oven Recipe by
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Grilled Chicken Taco Boats™
  • Prep Time 20 min
  • Total Time 35 min
  • Servings 4
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Grilled Chicken Taco Boats™

These easy weeknight grilled chicken boats with black bean salsa and zipped-up ranch dressing can feed your family fast!

Ingredients

1
can (10 oz) diced tomatoes & green chilies, drained
1
can (15 oz) black beans, drained, rinsed
2
medium green onions, thinly sliced (2 tablespoons)
1
Old El Paso™ Taco Boats™ soft flour tortilla dinner kit
1/4
cup ranch dressing
1
tablespoon vegetable oil
1 1/4
lb boneless skinless chicken breasts
1/3
cup shredded Cheddar cheese
1
medium avocado, pitted, peeled and cubed
2
tablespoons chopped fresh cilantro
Lime wedges, if desired

Directions

  • 1 Heat gas or charcoal grill. In medium bowl, stir tomatoes, black beans and green onions; set aside. In small bowl, stir 1/4 cup of the taco sauce (from dinner kit) and ranch dressing until well blended; set aside.
  • 2 Brush oil on chicken breasts; sprinkle with 2 tablespoons of the seasoning mix (from dinner kit), and coat on all sides. Place chicken on direct heat of grill over medium heat. Cover grill; cook 12 to 15 minutes, turning occasionally, until juice of chicken is clear when center of thickest part is cut (165°F). Brush chicken with 2 tablespoons of taco sauce (from dinner kit) during last 2 minutes of cooking. Remove from grill, and cut into cubes.
  • 3 Meanwhile, heat tortillas (from dinner kit) as directed on package. To serve, spoon grilled chicken and tomato mixture into tortillas. Top with cheese, taco ranch dressing, avocado and cilantro. Garnish with lime.
See Step By Step

Step By Step  

Shredded chicken and tortilla boats make for a simple slow-cooker dinner!

As prepared by Buns in my Oven,

If there’s one thing I could eat every single day of my life without getting the least bit tired of it, it’d be tacos.

Scrambled egg tacos—just eggs, cheese, and hot sauce—are a dinnertime staple in my house. When it’s 6 o’clock and you have no idea what’s going to happen for dinner, those egg tacos can be a major life saver!

But if you do a little planning, you can liven things up a bit. Chicken tacos. In a bowl. A tortilla bowl, because you can’t have a taco without a tortilla!

I use the slow-cooker for this one, just to keep things easy.

 

chicken taco bowl

Start with a package of chicken breasts, a can of fire roasted diced tomatoes, a packet of ranch seasoning for some zing, and a packet of taco seasoning for some kick.

 

chicken taco bowl

Let that kick for 4 to 8 hours on Low, shred with a fork, and voila! Chicken taco filling.

 

chicken taco bowl

We like our tacos with shredded lettuce and grated cheddar cheese, but any of your favorite taco toppings will work just fine.

 

chicken taco bowl

Spoon your chicken right into an Old El Paso® Taco Boat. Top with whatever you love. Devour. 

See Recipe
Tips  

You can substitute pinto or kidney beans for black beans in the recipe.

Save remaining seasoning mix for another use.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
670
(
Calories from Fat
270
)
Daily Value
Total Fat
30g
46%
(
Saturated Fat
8g
38%
,
Trans Fat
0g
)
Cholesterol
100mg
33%
Sodium
1400mg
58%
Potassium
760mg
22%
Total Carbohydrate
55g
18%
(
Dietary Fiber
12g
49%
,
Sugars
1g
)
Protein
45g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
20%
20%
Iron
25%
25%
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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