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Mini Grilled Chicken Taco Bowls

Prep 35 min
Cook 15 min
Servings 12

Don't let the "mini" part fool you — these chicken taco bowls have maximum flavor. On a hot summer day, serve with an ice-cold Corona™ Premier for good measure.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 tablespoon fresh lime juice
  • 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
  • 1 1/2 lb. boneless skinless chicken breasts
  • 2 packages (5.1 oz each) Old El Paso™ soft tortilla mini bowls (24 mini bowls), heated as directed on package
  • 1 1/4 cups shredded Monterey Jack cheese (5 oz)
  • 1/3 cup thinly sliced red onion
  • 2 medium avocados, pitted, peeled and diced (about 2 cups)
  • 1/2 cup chopped fresh cilantro
  • Lime wedges
Print Recipe

Directions

  • Heat gas or charcoal grill. In gallon-size resealable food-storage plastic bag, mix oil, lime juice and taco seasoning mix until smooth. Add chicken; seal bag. Shake until chicken is evenly coated.
  • Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes; thinly slice crosswise.
  • Divide chicken among heated mini bowls; top with cheese, red onion, avocado and cilantro. Serve with lime wedges.

Mini Grilled Chicken Taco Bowls

Don't let the "mini" part fool you — these chicken taco bowls have maximum flavor. On a hot summer day, serve with an ice-cold Corona™ Premier for good measure.

prep 15 min
cook 35 min
servings 12

Ingredients

  • 1 tablespoon vegetable oil
  • 1 tablespoon fresh lime juice
  • 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
  • 1 1/2 lb. boneless skinless chicken breasts
  • 2 packages (5.1 oz each) Old El Paso™ soft tortilla mini bowls (24 mini bowls), heated as directed on package
  • 1 1/4 cups shredded Monterey Jack cheese (5 oz)
  • 1/3 cup thinly sliced red onion
  • 2 medium avocados, pitted, peeled and diced (about 2 cups)
  • 1/2 cup chopped fresh cilantro
  • Lime wedges

Directions

  • Heat gas or charcoal grill. In gallon-size resealable food-storage plastic bag, mix oil, lime juice and taco seasoning mix until smooth. Add chicken; seal bag. Shake until chicken is evenly coated.
  • Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes; thinly slice crosswise.
  • Divide chicken among heated mini bowls; top with cheese, red onion, avocado and cilantro. Serve with lime wedges.

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