speedy chicken and kale tacos

Speedy Chicken and Kale Tacos

These tacos take minutes to make but are packed full of flavour!
Total Time 20 Minutes
Servings 4
Spice Level Mild
Ingredients 12

Ingredient List

Mango Salsa

  • 1 large ripe mango, peeled, stone removed and diced
  • 1/2 red onion, finely chopped
  • 1/2 green chilli pepper, deseeded and finely chopped
  • 1 tablespoon chopped fresh coriander
  • Squeeze of lime juice


  • 1 tablespoon olive oil
  • 550g skinless chicken fillets, cubed
  • 1 pack Old El Paso™ Garlic & Paprika Seasoning Mix for Tacos
  • 2 tablespoons water
  • 200g chopped curly kale
  • 1 pack Old El Paso™ Stand 'N' Stuff Mini Soft Flour Tortillas

To Serve

  • Greek-style yogurt


  1. Mix all the ingredients for the salsa in a bowl. Cover and set aside.
  2. Heat the oil in a large non-stick frying pan over a medium heat. Add the chicken and cook, stirring for 4-5 minutes until just browned.
  3. Stir in the seasoning mix and the water and cook, stirring, for 1 minute. Add the kale and cook for a further 2-3 minutes until the kale is just wilted and the chicken is cooked through. Meanwhile heat the tacos as directed on the packaging.
  4. Divide the chicken and kale between the warmed tacos and top with the mango salsa and a dollop of Greek yogurt.

Expert Tips

  • Replace the curly kale with shredded green or red cabbage, if liked. Blanch in boiling water for I minute then drain and refresh under cold water before adding to the pan.
  • Serve with a tangy tomato relish or Old El Paso™ Thick ‘N’ Chunky Salsa instead of the mango salsa for a change of flavour.
  • Old El Paso™ Original Nachips™ and a salad are great accompaniments to these tacos.