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Mini stand 'n stuff pulled chicken tacos
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Satisfying quick and easy chicken tacos, customizable to your preferred texture.
Ingredients:
  • 1kg Chicken Thigh Fillets
  • 22.20 gm tomato paste
  • 2.50 gm smoked paprika
  • 57.20 gm honey
  • 1 garlic clove, finely chopped
  • 1.20 gm salt
  • 36.40 gm olive oil
  • 12 Old El Paso™ Stand ‘N Stuff™ Mini Taco Shells
  • 12 Old El Paso™ Stand ‘N Stuff™ Mini Original Tortillas
  • 1 bunch radishes, cut into matchsticks
  • 120g sour cream
  • Coriander sprigs, to serve
  • 2 limes, cut into wedges
Instructions:
  • In a medium saucepan over medium heat, combine chicken, tomato paste, smoked paprika, honey, garlic, salt, olive oil, and 1 1/2 cups (375ml) water. Bring to a boil, then cover, reduce heat to low, and simmer for 45 minutes until chicken is tender.
  • Remove the chicken from the pan and shred it using 2 forks. Return the shredded chicken to the pan and simmer over low heat, uncovered, for 5 minutes until the sauce thickens and coats the chicken.
  • Heat the Old El Paso™ Stand 'N Stuff™ Mini Taco Shells and Old El Paso™ Stand ‘N Stuff™ Mini Original Tortillas according to the packet instructions.
  • Place the taco shells and soft tortillas beautifully on a platter. Stuff generously with chicken, radish, and dollops of sour cream. Sprinkle with freshly ground pepper to enhance the flavors.
  • Garnish generously with fresh coriander sprigs and serve with wedges of tangy lime.

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