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
  • Spice Level Mild
  • Servings 4
  • Ingredients 12


    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
  • Tacos
  • 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


  • Mix all the ingredients for the salsa in a bowl. Cover and set aside.
  • 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.
  • 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.
  • Divide the chicken and kale between the warmed tacos and top with the mango salsa and a dollop of Greek yogurt.


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.