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Shrimp and Chicken Tacos are crowd pleasers whether you’re tailgating or staying on home turf.
It’s tailgating season—are you ready to party?!
I love tailgating because it means yummy food. 🙂
Today, I have a super-delicious recipe that we all love and it’s an easy fix for football Saturdays.
Or any day.
Because you can’t go wrong with this easy shrimp tacos recipe that also boasts chicken!
Besides liking the raves I get from our friends, I like fixing Shrimp and Chicken Tacos because they’re a nice diversion from the beef we often have.
For another great alternative, try our taco bake.
(Check out more delicious chicken breast recipes you’ll love as well!)
Thanks for making those kudos possible, Old El Paso, and thanks for sponsoring this post!
I grew up in the Midwest, where high school football Fridays are THE thing. My mom teaches school and she always likes to support her students by going to the games.
That means I was going to pep rallies and enjoying the marching band long before I was old enough to hang out with my own friends.
I think the excitement of those Friday nights left me with a permanent appetite for game frenzy. And the scent of football mums.
And awesome game-night food.
Nowadays I’m not following a high school team as my boys are still too young to play. But, there’s this great nearby college team…and we have a pro team we root for, too.
So, football Fridays are now football Saturdays and I’m the one taking the tailgating snacks. Life is busy so it’s gotta be a simple fix but it’s gotta taste greatn– which is where these delicious, easy tacos come in! They’re the best!
These Shrimp and Chicken Tacos are real crowd pleasers.
You prep everything before you get to the game and then just throw the skewers on the grill when you get there.
Set everything up like a little assembly line and let everyone build their own tacos. In my experience, letting everyone choose their own toppings is a big hit!
Pick up Old El Paso Mini Soft Stand ‘n Stuff Flour Tortilla Taco Boats and an Old El Paso Stand ‘n Stuff Taco Dinner Kit along with the other fixings when you run to Walmart. Don’t forget paper plates, cups, and napkins, too says the voice of experience.
Use the Old El Paso Stand ‘n Stuff Taco Dinner Kit for seasoning, then top them with pineapple salsa and the sauce and cotija. Yum!
Chicken and Shrimp Taco Ingredients
Not only is this simple recipe perfect for game day — it’s a great idea for a busy night dinner or entertaining a group of friends.
The seasoning is perfect and makes for a tasty meal.
For the chicken and shrimp tacos we’ll be using 24 shrimp (peeled, deveined and tails removed) and 1.5 chicken breasts diced into one inch cubes.
You’ll also want shredded cabbage, sour cream, two limes, olive oil, Old El Paso Mini Soft Stand ‘n Stuff, Old El Paso Stand ‘n Stuff Taco Dinner Kit.
I love eating both soft and crunchy shells.
Plus, this pineapple salsa … which let me tell you… it’s incredible.
Those ingredients are
You can always make them more spicy by adding more jalapeno if that’s what you like!
How to Cook Shrimp for Tacos
A quick marinade makes tasty, authentic street tacos! Let’s start…
In large bowl, toss shrimp and cubed chicken with 2 tablespoons of taco seasoning from the Old El Paso Stand ‘N Stuff Taco Dinner Kit, juice from 1 lime and 2 tablespoons of olive oil. Reserve rest of seasoning.
Skewer shrimp and chicken, but keep meats separate on their own skewers.
Preheat a grill over high heat. Once grill has reached 600 degrees for 5 minutes, reduce heat to medium and place skewers on grill. Cook shrimp for about 2 minutes on each side until they turn pink and are cooked through.
How to Cook Chicken for Tacos
Even after the shrimp is done cooking, you’ll want to continue cooking chicken, rotating every few minutes until it reaches an internal temp of 165.
Remove from grill and let rest.
How to Make Chicken and Shrimp Tacos
Place mini taco boats and corn shells on a baking pan and heat at 350 for about 4-5 minutes. (Flip boats over half way through and cook until golden brown.)
To make sauce, mix sour cream with juice from 1 lime, the rest of the taco seasoning and the taco sauce.
To assemble tacos, place cabbage in bottom of the taco boats, top with shrimp, pineapple salsa and cotija cheese. Drizzle with sauce.
For chicken tacos, place cabbage in bottom of corn shell, add chicken; top with pineapple salsa, sauce and cotija cheese.
It’s Mexican food at it’s finest!
How to Make Pineapple Salsa
Dice red pepper and red onion same size (or smaller) as pineapple.
Finely chop jalapeno and cilantro.
Pour into bowl; toss with lime juice and salt.
Whether you’re tailgating or staying on home turf, all that delicious flavor with very little time spent in the kitchen is guaranteed to win points!
The next time you meet the gang for football Friday or Saturday, make some of these amazing Shrimp and Chicken Tacos.
Psst, you’ll also want to try these chicken tacos! And check out how to fry corn tortillas. You’ll also love these smothered burritos. Grab a margarita before dinner, too! This amazing guacamole recipe will hit the spot. And don’t miss this delicious white queso recipe.
More Recipes You’ll Love
The Most Amazing Chicken and Shrimp Tacos
Ingredients
- 24 shrimp peeled, deveined and tails removed
- 1 ½ chicken breasts diced into 1 inch cubes
- Old El Paso Mini Soft Stand ‘n Stuff
- Flour Tortilla Taco Boats 12 count
- Old El Paso Stand ‘n Stuff Taco Dinner Kit
- shredded cabbage
- 16 ounces sour cream
- pineapple salsa recipe below
- 2 limes
- olive oil
Easy Pineapple Salsa
- 1 small pineapple cut into ½ inch cubes
- 2 red peppers
- ½ red onion
- ½ jalapeno
- 1 lime
- 1 small handful of cilantro
- ½ teaspoon salt
Instructions
- In large bowl, toss shrimp and cubed chicken with 2 tablespoons of taco seasoning from the Old El Paso Stand ‘N Stuff Taco Dinner Kit, juice from 1 lime and 2 tablespoons of olive oil. Reserve rest of seasoning.
- Skewer shrimp and chicken, but keep meats separate on their own skewers.
- Preheat a grill over high heat. Once grill has reached 600 degrees for 5 minutes, reduce heat to medium and place skewers on grill. Cook shrimp for about 2 minutes on each side until they turn pink and are cooked through.
- Continue cooking chicken, rotating every few minutes until it reaches an internal temp of 165.
- Remove from grill and let rest.
- Place mini taco boats and corn shells on a baking pan and heat at 350 for about 4-5 minutes. (Flip boats over half way through and cook until golden brown.)
- To make sauce, mix sour cream with juice from 1 lime, the rest of the taco seasoning and the taco sauce.
- To assemble tacos, place cabbage in bottom of the taco boats, top with shrimp, pineapple salsa and cotija cheese. Drizzle with sauce.
- For chicken tacos, place cabbage in bottom of corn shell, add chicken; top with pineapple salsa, sauce and cotija cheese.
Easy Pineapple Salsa
- Dice red pepper and red onion same size (or smaller) as pineapple.
- Finely chop jalapeno and cilantro.
- Pour into bowl; toss with lime juice and salt.
Made this for Cinco De Mayo! I definitely do not regret it! AMAZING!
This recipe is mouthwatering!
Excited to try this one. The pineapple salsa looks amazing!
Ok I hate to say I slightly Changed stuff but I didn’t have the old elpaso stuff on hand and only used corn tortillas as that’s our preference. I used just whatever taco seasoning and taco sauce I had on hand and it was amazing . My husband was skeptical about the pineapple salsa but the family loved it and I totally used a can. This is going to be my new go to recipe for taco night