Chicken and Pinto Tacos with Pickled Onion Slaw Servings: 3 (about 10oz each, 2 tacos) Prep Time: 30 minutes Total Time: 30 minutes

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1/4 cup red wine vinegar
1 tablespoon sugar
1/4 teaspoon salt
1/2 red onion, thinly sliced
1 cup shredded rotisserie chicken
1 (4.5oz) can chopped green chilies
2 tablespoons taco seasoning mix (from 1oz package)
2 tablespoons chicken broth or water
1 (15oz) can Mrs. GrimesĀ® Pinto Beans (drained, rinsed)
1/4 cup taco sauce
1 cup, packed, coleslaw mix
6 taco shells, heated as directed on package


In small saucepan, heat vinegar, sugar and salt to a boil. Stir in onion; cover. Reduce heat and simmer 5 minutes. Pour into small bowl and set aside to cool. In small nonstick skillet, heat chicken, green chilies, taco seasoning and broth over medium heat until hot. In small saucepan used for onions, mix beans and taco sauce; mash about 1/4 of the beans with fork. Heat over medium heat until hot. Stir coleslaw mix into onions. To assemble, spoon 2 rounded tablespoons beans into each taco. Top with 2 rounded tablespoons chicken and onion slaw.

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