Old El Paso® Grilled Chicken and Pineapple Tacos with Cabbage and Mango Slaw

Ingredients

• 0.5 head cabbage green grated sliced
• 1  skinned urad dal grated
• 1 small mangos chopped
• 0.3 cup cilantro leaves chopped
• 0.1 cup brown sugar 
• 0.1 cup balsamic vinegar 
• 0.1 cup olive oil extra virgin 
• 0.1 teaspoon ground pepper 
• 0.5 teaspoon kosher salt 
• 1  pineapple sliced
• 2 lbs chicken breast boneless skinless
• 2 tablespoons olive oil 
• 11.4 oz flour tortilla with taco shells and flour tortillas hard soft

Equipment

• bowl
• oven
• grill
• aluminum foil

Directions

1. Preheat oven to 320°F.
2. 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.
3. In a small bowl add grated cabbage, carrot, chopped mango, cilantro, brown sugar, cayenne pepper, olive oil, salt and balsamic vinegar.
4. Mix thoroughly and set aside while grilling chicken.
5. Using an indoor or outdoor grill, preheat to higher setting to obtain a good sear.
6. Wrap the soft tortillas in the kit in foil and place in oven.
7. Heat for 10 minutes.
8. Add chicken to grill and cook several minutes on each side until done.
9. 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.
10. Remove chicken from the grill and let rest a few minutes.
11. Add pineapple slices to hot grill and sear on both sides for a few minutes.
12. Remove from grill.
13. Slice chicken on the diagonal and serve on platter with chopped grilled pineapple slices.
14. Garnish with chopped cilantro.
15. Serve with cabbage mango slaw, soft and crunchy tortillas, and sauce contained in the kit.