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Grilled Chicken Tacos With Feta Cream #SummerVibes
Food & Drink
1 lb boneless skinless chicken breasts
1 Tablespoon lime juice
1 Tablespoon honey
1 Tablespoon Old El Paso taco seasoning
Pico De Gallo:
2 Roma tomatoes, seeded and diced
1 teaspoon Old El Paso taco seasoning
¼ cup cilantro, diced finely
¼ cup onion, diced finely
½ jalapeno, seeded and diced finely
¼ teaspoon garlic
Squeeze of lime
4 ounces cream cheese, softened
½ cup crumbled feta
¼ cup milk
½ teaspoon minced garlic (1 clove)
1 teaspoon olive oil
1 teaspoon lime juice
4 Old El Paso taco boats soft flour tortillas
For the marinade: In a medium bowl, add the chicken, lime juice, honey, and taco seasoning. Stir to coat. Marinate in the fridge for 30 minutes.
While chicken is marinating preheat a gas grill to medium high heat. When it is done marinating, discard marinade, oil grill, and grill for 5-7 minutes per side until chicken is no longer pink. Let chicken rest before slicing.
For the Pico De Gallo: Combine all the ingredients for the pico de gallo in a small bowl and chill until serving. Add salt and pepper to taste.
For the feta cream: Using a food processor or mixer, blend together all of the the ingredients and chill until serving.
To assemble: Place chicken in taco boats and add feta cream and the pico de gallo on top.