Old El Paso pulled chicken & chilli soft tacos recipe

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  • Serves 4
  • 20 mins to prepare and 10 mins to cook
  • 584 calories / serving
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Old El Paso Pulled Chicken & Chilli Soft Tacos are packed with tasty spice for a real kick and cooling, fresh veg. A great treat for the whole family or someone special. Try also adding some sliced avocado and soft cream cheese.

Add a splash of oil to a hot pan and cook the chicken until golden or no longer pink in the middle. Sprinkle in the Smoky BBQ Seasoning Mix and cook for a further minute. Remove the chicken and place it on a clean board. Using 2 forks, gently pull the chicken apart until it’s completely shredded. Mix it in a bowl with the spring onions and jalapeños.

Remove the tacos from their packaging and heat them in a microwave on full power for 30 seconds or in a preheated oven at 165°C / Gas Mark 3 for 7-9 minutes. Once out, fill them with the shredded chicken mix, the lettuce, the Taco Salsa and some grated cheese – get stuck in! 

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  • Ingredients

  • 1 Old El Paso™ Smoky BBQ Stand ‘N’ Stuff Soft Tacos Kit
  • 250g chicken thigh, off the bone and skinned
  • 240g grated cheese
  • 1/2 jar of Old El Paso™ sliced green jalapeños
  • 4 medium spring onions, chopped and trimmed
  • 1/4 lettuce, shredded
  • 1 tbsp olive oil
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  • Energy 2438kj 584kcal 29%
  • Fat 33.2g 47%
  • Saturates 16.4g 82%
  • Sugars 7.1g 8%
  • Salt 3.5g 58%

of the reference intake
Carbohydrate 35g Protein 34.8g Fibre 2.5g


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