mini crispy chicken taco boats

Mini Crispy Chicken Stand ‘N’ Stuff™ Tacos

These tacos come together in a flash and will disappear from your table quickly.
Ingredients 8

Ingredient List

  • 500 g chicken breast fillets, cut into small pieces
  • 1 pack Old El Paso™ Crispy Chicken Seasoning Mix
  • 1pack Old El Paso™ Mini Stand ‘N’ Stuff™ Soft Flour Tortillas
  • 2 tbsp mayonnaise
  • 1tbsp Old El Paso™ Garlic & Paprika Seasoning Mix for Tacos
  • 100 g grated cabbage
  • 85 g grated cheese
  • Barbecue sauce

Preparation

  1. Heat up the oven to 225°C, (205°C for fan assisted ovens), gas mark 7. Throw the chicken, 2 tbsp vegetable oil and the Crispy Chicken Seasoning Mix into a plastic freezer bag, close and shake until the chicken strips are coated in the rich spices.
  2. Lay the chicken strips out on a baking tray and throw them in the oven for 18 minutes until the chicken is cooked through, golden brown and crispy.
  3. In a medium bowl, mix mayonnaise with taco seasoning mix and stir in cabbage.
  4. Heat tortillas as directed on package.
  5. Fill each warmed tortilla with cabbage mixture, chicken and cheese. Drizzle with barbecue sauce. Enjoy!

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