Tiki Tacos

Looking for a spicy Mexican dinner using Old El Paso® taco shells, sauce and salsa? Then check out these tasty tacos filled with chicken and lettuce.

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Servings 12

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( 6 ) Ratings

6 Ratings

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77aa3bf1-5f25-415a-adf0-8b835ce71976

Bake-Off® Contest 38, 1998

Tracy Bodek

Fairfax, California

ingredients 12
Prep Time 25 min
Total Time 25 min

Ingredients

Salsa

1: cup Old El Paso® Thick 'n Chunky Salsa

1/2: cup chopped green bell pepper

1/3: cup chopped fresh cilantro

1: can (8 oz) crushed pineapple in unsweetened juice, drained

Tacos

1/2: cup shredded coconut

1: pkg (4.6 oz) Old El Paso® Taco Shells (12 shells)

2: cups diced cooked chicken

1/2: cup Old El Paso® Taco Sauce

1: avocado, peeled, pitted and sliced

2/3: cup shredded Swiss cheese

2: cups chopped lettuce

1/2: cup sour cream

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Directions

1 Heat oven to 350°F. In medium bowl, combine all salsa ingredients; mix well. Refrigerate until serving time.
2 Place coconut in pie pan. Bake at 350°F. for 6 to 10 minutes or until golden brown, stirring once or twice. Arrange taco shells on ungreased cookie sheet. Bake at 350°F. for 5 to 7 minutes or until warm.
3 Meanwhile, in medium saucepan, combine chicken and taco sauce; mix well. Cook over medium heat for 4 to 6 minutes or until thoroughly heated, stirring occasionally.*
4 Spoon chicken mixture into each taco shell. Top with avocado, cheese, lettuce and sour cream. Sprinkle with coconut. Serve with salsa.

EXPERT TIPS

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Expert Tips

*To heat in microwave oven, combine chicken and taco sauce in medium microwave-safe bowl. Microwave on HIGH for 4 to 6 minutes or until thoroughly heated, stirring once halfway through cooking.