Blackened Cajun Chicken Taco Bowls

You don’t need to head down to the bayou to celebrate Mardi Gras in style. Let the good times roll with these New Orleans-inspired blackened chicken taco bowls, and kick back with a Hurricane cocktail instead! When juicy chicken meets creamy homemade green chile slaw in a soft tortilla bowl, you've got a must-make meal—and these bowls are ready in just 35 minutes!
Prep 35 Minutes
Total Time 35 Minutes
Servings 8

Ingredient List

Creamy Green Chile Slaw

  • 1/2 cup mayonnaise
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1/2 cup roughly chopped green onions
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon salt
  • 3 cups coarsely shredded green cabbage
  • 1 medium green bell pepper, cut in thin matchsticks
  • 1 medium stalk celery, cut in thin matchsticks

Chicken

  • 1 tablespoon vegetable oil
  • 1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
  • 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1/3 cup water
  • 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)

Serve with, if desired

  • Celery leaves
  • Diced fresh tomatoes
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Recipe Continues Below

Preparation

  1. In blender, place mayonnaise, chiles, green onions, lemon juice and salt. Cover and blend 30 to 60 seconds or until smooth. Pour into medium bowl. Add cabbage, bell pepper and celery; toss to coat. Cover and refrigerate.
  2. In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 9 minutes, stirring occasionally, until no longer pink in center. Stir in taco seasoning mix, red pepper and water. Heat to boiling. Reduce heat; simmer 3 to 4 minutes, stirring frequently, until thickened.
  3. While chicken is cooking, heat bowls as directed on package. Divide slaw mixture among bowls; divide chicken mixture among bowls. Serve with toppings.

Expert Tips

  • If desired, you can prepare the creamy green chile slaw up to 4 hours ahead of time, then cover and refrigerate until you're ready to eat.
  • If desired, you can substitute boneless, skinless chicken thighs for the chicken breasts in this recipe. There's no need to adjust the cooking time.
  • To round out your meal, add some hot red beans and white rice to your blackened chicken taco bowls.

Nutrition

  • 2 Enchiladas Calories 280 (Calories from Fat 150);  Total Fat 17g (Saturated Fat 3 1/2g ,Trans Fat 0g);  Cholesterol 40mg;  Sodium 630mg;  Potassium 210mg;  Total Carbohydrate 17g (Dietary Fiber 1g ,Sugars 3g);  Protein 15g
  • % Daily Value: Vitamin A 8%;  Vitamin C 25%;  Calcium 4%;  Iron 8%
  • Exchanges: 1 Starch;  1/2 Vegetable;  1 1/2 Very Lean Meat;  3 Fat
  • Carbohydrate Choice: 1
*Percent Daily Values are based on a 2,000 calorie diet

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