Fajita Grilled Chicken Stuffed Tacos

  • Prep 10 min
  • Total 45 min
  • Servings 12
Fajita Grilled Chicken Stuffed Tacos


package (12-count) Old El Paso™ Stand 'n Stuff™ taco shells
package Old El Paso™ Fajita Seasoning
boneless, skinless chicken breasts
tablespoon butter
cup chopped peppers (red or green)
cup onion, chopped
cups prepared chicken flavored rice
Pinch cayenne pepper
1 1/2
cups pineapple tidbits
Salt & pepper, to taste
cup prepared salsa or pico de gallo, to serve


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  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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