My boyfriend likes to make fun of my “chick’n,” which is the meatless “chicken” I buy that Morningstar Farms makes. But for as much as he jokes around, he loves it too. We’ve used it on My Chick’n Parm Pizza, and just in wraps for dinner. The stuff is delicious, whether you’re used to real meat or not.
I love tacos, the kind I grew up with that were from a box kit from the store. Those flavors and textures were always delicious, and now I carry that tradition on by adding in fresher ingredients to ready-to-cook ingredients for semi-homemade perfection that’s quick and simple to make.
Rather than just the typical taco toppings, we’ve got fried bell peppers for that robust sweetness, plus the heartiness of potato. There’s crunch, there’s crispness, there’s freshness, and even gooiness from the cheese. You get a taste of everything, which makes for one awesome taco party in your mouth.
I won’t be angry if you make these same tacos with real meat; the concept and flavors will be just delicious and hearty. Taco night is getting a welcomed facelift, so don’t be surprised if my Chick’n, Pepper, and Potato Tacos become the new most-requested weeknight meal.
Instead of wondering if it’s Friday yet, you’ll be asking, “Is it Chick’n Taco Night yet???”
A Few Tips Before You Get Cooking:
- If you want to use real chicken without the work, buy the ready-to-go rotisserie chicken from your grocery store’s deli.
- Need heat? Try adding a few sliced jalapenos.
- If you want more nutritional bang for your buck, try using different greens than just iceberg lettuce. You can usually buy “power green” mixes at the grocery store.
- You can make the filling for this ahead of time then keep it warm until everyone is ready to eat, making this a great meal for families who get home at different times.
Chick’n & Potato Taco Boats
By The Smart Cookie Cook
- 3 cups mini yellow potatoes
- 1/4 cup chopped yellow onion
- 1/2 cup chopped mini rainbow bell peppers
- 1 tbsp. olive oil
- 1 bag Morningstar Farms Chick’n Nuggets
- 3 tbsp taco seasoning
- 3 tbsp taco sauce
- 1/4 cup water
- 1/4 tsp salt
- 1 cup shredded sharp cheddar cheese
- Old el Paso Soft Taco Boats
- optional: shredded lettuce, black olives, and salsa for topping
- Place potatoes on a microwave-safe plate lined with paper towels. Poke holes in the tops of the potatoes and microwave on high for 8 minutes or until fork-tender. Roughly chop and set aside.
- Bring oil to medium-low heat. Add onions and peppers and saute until tender, about 10 minutes.
- Meanwhile, place nuggets on a microwave-safe plate and microwave on high for 40 seconds then flip and microwave another 30 seconds. Roughly chop.
- Add the taco seasoning, taco sauce, water and salt to the pan with the onions and peppers and stir well until combines. Fold in the chicken and the cheese until everything is evenly coated and cheesy is melty. Turn off heat.
- Spoon filling into taco boats and top with lettuce, olives, salsa or whatever you like. Enjoy.