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Tex-Mex_Chicken_Tacos _H-E-B_#PrimoPicks_Taco_Revolution_Recipe_Mommy_Snippets (22)

Tex-Mex Chicken Tacos: An H-E-B #PrimoPicks Taco Revolution Recipe

Course Tacos
Cuisine Tex-Mex
Servings 6
Author Marina J (Mommy Snippets)

Ingredients

  • 12 Corn-Wheat Tortillas If you prefer you can go with all corn or all flour too.
  • 1/2 lb boneless chicken breast marinated in salt freshly ground pepper, the juice from one lemon and a tsp of Adams Reserve Fajita Grilling Rub. (You can also just do salt and pepper alone. Just increase the amount of pepper you use)- Let the marinade sit overnight for best flavoring.
  • 1 jar That Green Sauce from H-E-B
  • 1 can re-fried beans from H-E-B
  • 2 cups broccoli slaw
  • 1 red onion-sliced
  • Olive oil to saute onions and chicken in

Instructions

  1. Grill the chicken till cooked well and once cooled, cut into small nuggets. Or if you prefer, saute the chicken, ensuring the same is cut into small nugget sized pieces.
  2. In a pan, add a little olive oil and once the oil is hot, add the red onion slices and saute on a medium heat.
  3. After 3-4 minutes, add the cooked chicken nuggets and saute for about 1-2 minutes.
  4. Now throw in the broccoli slaw and toss the mix in the pan for about a minute. Then set aside.
  5. Heat the tortillas (I prefer doing mine on the stove versus the microwave) and the refried beans, following instructions on the can.
  6. Now set up your taco building station! (Tortillas, chicken-slaw mix, refried beans, That Green Sauce and foil)
  7. Take a tortilla, apply a thin layer of refried beans on the surface of the tortilla and place a dessert spoon worth of chicken-slaw in the middle. Drizzle a generous amount of That Green Sauce on top (or sparse, based on how spicy you like your taco) and then roll your taco.
  8. Wrap the bottom half of your taco with foil and enjoy your first bite...the next...and the next!