Blackened Cajun Chicken Taco Bowls

You don’t need to head down to the bayou to celebrate Mardi Gras in style. You can let the good times roll with these NOLA-inspired tacos, and kick back with a Hurricane cocktail instead.
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35 Minutes Prep
35 Minutes Total
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8 Servings


Ingredient List
  • Small check mark in a circle icon 1/2 cup mayonnaise
  • Small check mark in a circle icon 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • Small check mark in a circle icon 1/2 cup roughly chopped green onions
  • Small check mark in a circle icon 1 teaspoon fresh lemon juice
  • Small check mark in a circle icon 1/4 teaspoon salt
  • Small check mark in a circle icon 3 cups coarsely shredded green cabbage
  • Small check mark in a circle icon 1 medium green bell pepper, cut in thin matchsticks
  • Small check mark in a circle icon 1 medium stalk celery, cut in thin matchsticks
  • Small check mark in a circle icon 1 tablespoon vegetable oil
  • Small check mark in a circle icon 1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
  • Small check mark in a circle icon 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
  • Small check mark in a circle icon 1/4 teaspoon ground red pepper (cayenne)
  • Small check mark in a circle icon 1/3 cup water
  • Small check mark in a circle icon 8 Old El Paso™ Soft Tortilla Bowls
  • Small check mark in a circle icon Make it FRESH toppings, as desired (see tip)
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
  • Ideas for Make it FRESH toppings: celery leaves and diced fresh tomatoes.
  • The Creamy Green Chile Slaw can be prepared, then covered and refrigerated, 4 hours in advance.
Nutrition
Calories280(Calories from Fat150),Total Fat17g(Saturated Fat3 1/2g,Trans Fat0g),Cholesterol40mgSodium630mgTotal Carbohydrate17g(Dietary Fiber1g Sugars3g),Protein15g;% Daily Value*:Vitamin A8%;Vitamin C25%;Calcium4%;Iron8%; Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat; Carbohydrate Choices:1
*Percent Daily Values are based on a 2,000 calorie diet.