Mexican
Soft Shell Teriyaki Chicken Tacos
Prep Time: 10 min | Cook Time: 12 min | Servings: 4 | Calories: 567
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Prep Time
10 min
Cook Time
12 min
Servings
4
Calories
567
The chicken in these soft shell tacos is prepared with a wonderful combination of pineapple juice, soy sauce and a kick of citrus and cayenne pepper. Then it's grilled to perfect tenderness that makes it idea for a sprinkling of Sargento® Shredded Taco Cheese, salsa and freshly chopped garnishes.
Ingredients
- 12 oz. skinless, boneless chicken breast halves
- 1/3 cup pineapple juice
- 2 Tbsp. soy sauce
- 1 Tbsp. lemon juice
- 2 tsp. taco seasoning or chili powder
- 1/4 tsp. garlic powder (optional)
- 1/2 tsp. cayenne pepper (optional)
- 2 cups (8 oz.) Sargento® Shredded Taco Cheese
- 8 (7-inch) flour tortillas
- 1 cup salsa
- 1/2 cup chopped green onions
- 1 cup shredded lettuce
- 1 cup chopped tomato
Directions
- Place chicken in plastic bag. Combine pineapple juice, soy sauce, lemon juice, taco seasoning, garlic powder and cayenne pepper, if desired. Pour into bag, close securely. Marinate in refrigerator 1 to 4 hours.
- Remove chicken from marinade. Preheat grill or broiler. Grill or broil chicken 6 minutes per side or until cooked through. Cool slightly, chop into small pieces.
- Place 2 tablespoons cheese down center of each tortilla. Divide chicken mixture evenly and place on top of cheese. Top each with 2 tablespoons salsa, 1 tablespoon chopped green onion, 2 tablespoons shredded lettuce, 2 tablespoons chopped fresh tomato and remaining cheese. Fold and serve immediately.
