Tacos de Pollo al Pastor Fácil

Ingredientes

• 1 tablespoon vegetable oil
• 1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
• 1 can (8 oz) pineapple tidbits in juice, undrained
• 1 packet (.85 oz) Old El Paso™ Al Pastor Taco Seasoning Mix
• 1 cup shredded iceberg lettuce
• 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count), heated as directed on package
• 1/3 cup sour cream, if desired
• 1 cup shredded Monterey Jack cheese (4 oz)
• 1/3 cup diced red bell pepper
• 1/3 cup sliced green onions

Preparación

1. 1

   In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook 4 to 6 minutes, stirring occasionally, until no longer pink in center.

2. 2

   Stir in pineapple and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 1 to 3 minutes, stirring frequently, until thickened.

3. 3

   Divide lettuce among tortilla bowls. Top with sour cream. Divide chicken mixture among tortilla bowls; add cheese, bell pepper and green onions.