Soft Shell Teriyaki Chicken Tacos
Prep Time: 10
Cook Time: 12
Serves: Serves: 4
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® Bistro® Blends 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.