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Fajita Grilled Chicken Stuffed Tacos
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Prep Time:
10 minutes
Total Time:
45 minutes
Sizzling fajita chicken tacos with zesty pineapple rice.
Ingredients:
  • 12 taco shells from 2 boxes (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count)
  • 1 packet (1 oz) Old El Paso™ Fajita Seasoning Mix
  • 3 boneless, skinless chicken breasts
  • 1 tablespoon butter
  • 1/3 cup chopped peppers (red or green)
  • 1/2 cup onion, chopped
  • 2 cups prepared chicken flavored rice
  • Pinch cayenne pepper
  • 1 1/2 cups pineapple tidbits
  • Salt & pepper, to taste
  • 1 cup prepared salsa or pico de gallo, to serve
Instructions:
  • Heat the grill to 400°F.
  • Tenderize chicken breasts with a meat mallet and score both sides. Rub with Fajita Seasoning. Grill over high heat for 30-35 minutes, flipping halfway through, until juices run clear.
  • Once the chicken is on the grill, cook onions and peppers in butter over medium heat until onions are translucent. Stir in rice, cayenne, and pineapples, then season with salt and pepper to taste. Stir occasionally.
  • After cooking the chicken, slice it. Arrange taco shells with the rice mixture and chicken. Serve with optional salsa or pico de gallo.

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