Fajita Grilled Chicken Stuffed Tacos

I do fun things sometimes. Like, get paid to make tacos. No joke. Old El Paso paid me to make tacos.

I like that.

You know why? Because tacos made at home you can put whatever you like into. Lots of chicken, or lots of cheese, or lots of pico. Or for me, lots of cilantro. I personally can’t get enough cilantro into my system. It tastes so fresh and summery. I know a lot of fussy chefs (ahem, Chef Mike Behmoiras) aren’t huge fans of the herb for whatever (wrong as it may be) reason, but I love it, and that’s what matters.

We had Brandi from BranAppetit and her husband Nick up for these tacos when I was working on the recipe development for Old El Paso, and they were very well received. Of course, Nick is a taco eating machine…I don’t know how Brandi keeps him fed.

So anyway…here’s that recipe…I hope you enjoy it!

OEP - grilled-chicken-taco

Fajita Grilled Chicken Stuffed Tacos

  • makes 12
  • Prep Time: 10 minutes
  • Total Time: 45 minutes



  1. Preheat grill to 400.
  2. Lightly pound chicken breasts with a meat mallet, then score each side with a sharp knife. Coat chicken in Fajita Seasoning. Place onto hot grill, and cook 30-35 minutes, or until juices run clear, flipping after 15 minutes.
  3. While chicken is grilling, sauté onion and peppers in the butter over medium heat until onions are translucent. Add rice, cayenne, and pineapples. Season as desired with salt and pepper. Stir occasionally.
  4. When chicken is done, cut into pieces. Top taco shells with rice mixture and chicken. Serve with salsa or pico de gallo, if desired.

Disclaimer: I received compensation for the development of this recipe. All thoughts and opinions are my own.

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