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In a glass dish or bowl marinate chicken with 1 packet of the Old El Paso® Seasoning and 2 tablespoons olive oil contained in kit.
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In a small bowl add grated cabbage, carrot, chopped mango, cilantro, brown sugar, cayenne pepper, olive oil, salt and balsamic vinegar. Mix thoroughly and set aside while grilling chicken.
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Using an indoor or outdoor grill, preheat to higher setting to obtain a good sear.
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Wrap the soft tortillas in the kit in foil and place in oven. Heat for 10 minutes.
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Add chicken to grill and cook several minutes on each side until done.
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While chicken is grilling, place hard tacos shells on a placing sheet and add to the oven with soft tortillas. Don’t overcook. Turn off oven after 5 more minutes and keep warm till serving.
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Remove chicken from the grill and let rest a few minutes.
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Add pineapple slices to hot grill and sear on both sides for a few minutes. Remove from grill.
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Slice chicken on the diagonal and serve on platter with chopped grilled pineapple slices.
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Garnish with chopped cilantro.
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Serve with cabbage mango slaw, soft and crunchy tortillas, and sauce contained in the kit.
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