The taco bar with Ortega Yellow Corn Taco Shells gets a fresh spin in this line-up: Green Chile Chicken made with shredded rotisserie chicken, Ortega Hot Diced Green Chiles and scallions; Hot and Sour Pork made by sautéing diced pork tenderloin with Ortega Sliced Jalapeños and pineapple; fresh tomato salsa seasoned with Ortega Thick and Smooth Taco Sauce; cilantro; mixed greens; and lime wedges.
Sponsor recipe courtesy of ORTEGA
The Ultimate Taco Bar Toppings
Total:
45 min
Prep:
30 min
Cook:
15 min
Yield:
6 to 8 servings
Total:
45 min
Prep:
30 min
Cook:
15 min
Yield:
6 to 8 servings

Ingredients

Directions

Remove Taco Shells from plastic container. Bake shells in preheated 350 degree Fahrenheit oven 3 to 4 minutes or microwave on HIGH 40 to 60 seconds.

Mix the tomatoes with the taco sauce in a medium serving bowl. Toss the greens and cilantro in another serving bowl. Put the taco shells on a serving platter with the lime wedges.

Toss the chicken, chiles, and scallions in a saucepan over medium heat until heated through, about 5 minutes. Transfer to a serving bowl.

Heat the oil in a large skillet over medium-high heat. Season the pork with salt and pepper. Add to the hot oil and sear, stirring occasionally, until lightly browned, about 3 minutes. Add the pickled jalapeños and pineapple. Cook, stirring, until the pork is just cooked through, about 7 minutes. Transfer to a serving dish.

Set up a DIY taco bar: line up the taco shells, chicken mixture, pork mixture, tomato salsa, and greens. Instruct guests to assemble their own tacos.

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