Jambalaya Soft Tacos
Cajun meets Mexican meets your taste buds! Tacos: making fusion cooking easy since.., ok, we don’t have an exact date.
Ingredients
Serves 6-8 tacos
- 2 Tbsp. vegetable oil
- 12-16 oz. cooked Andouille sausage, sliced into 1/4-inch-thick pieces
- 1 lg. green bell pepper, sliced
- 1 sm. onion, sliced
- 1 lb. boneless, skinless chicken breasts or thighs, cut into ½-inch cubes
- 2 – 4 oz. cans Ortega® Fire Roasted Diced Green Chiles
- 1 oz. pkt. Ortega® Fajita Seasoning Mix
- ¼ C. water
- 6-8 Ortega® Flour Tortillas
- 3-4 C. cooked rice
- 1 – 8 oz. bottle Ortega® Mild Original Taco Sauce
Used in this recipe
Directions
- Heat 1 tablespoon of oil in a large skillet over medium heat.
- Add the sliced Andouille, pepper and onion.
- Cook, stirring occasionally, for 5-7 minutes or until the sausage is browned and the peppers and onions are softened.
- Remove from the pan and set aside.
- Add the remaining 1 tablespoon of oil to the pan over medium heat.
- Add the chicken pieces and cook for 6-8 minutes or until cooked through.
- Add the chiles, fajita seasoning and water and stir well.
- Cook for 2 minutes or until sauce is thickened.
- Add the sausage, pepper and onion back to the pan and stir to combine.
- Cook until heated through.
- Warm the flour tortillas either in a dry pan or in the microwave with a damp paper towel.
- To assemble, portion the rice among the tortillas and top with the chicken mixture.
- Drizzle with taco sauce and enjoy!
