Fajita Grilled Chicken Stuffed Tacos

We seasoned chicken breasts with fajita seasonings and added rice, pineapple and pepper for spicy dinner tacos that can be ready in no time.

  • Prep Time 10 min
  • Total Time 45 min
  • Servings 12

1
package (12-count) Old El Paso™ Stand 'n Stuff™ taco shells
1
package Old El Paso™ Fajita Seasoning
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

  • 1 Preheat grill to 400°F.
  • 2 Lightly pound chicken breasts with a meat mallet, then score each side with a sharp knife. Coat chicken in Fajita Seasoning. Place onto hot grill, and cook 30-35 minutes, or until juices run clear, flipping after 15 minutes.
  • 3 While chicken is grilling, sauté onion and peppers in the butter over medium heat until onions are translucent. Add rice, cayenne, and pineapples. Season as desired with salt and pepper. Stir occasionally.
  • 4 When chicken is done, cut into pieces. Top taco shells with rice mixture and chicken. Serve with salsa or pico de gallo, if desired.

Expert Tips

Chicken can be prepared in advance and refrigerated until needed. Just rewarm before serving.

To quickly and easily coat the uncooked chicken, place it in a large plastic bag with the seasoning and shake until coated.