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Main Dish | October 9, 2023

South of the Border Taco Platter

ABK’s Quick and Easy South of the Border Taco Platter is fun, it’s festive, and takes Taco Tuesday up a notch from traditional tacos!

South of the Border Taco Platter

Spice up your usual taco dinner with this simple but tasty mixture of chicken, fresh red pepper, corn, onion and cilantro. If you’ve got leftover ground beef or turkey or cooked chicken in the fridge, feel free to improvise (and speed things up a bit) by making use of leftovers. This recipe is definitely easily adaptable to repurpose almost any type of previously cooked meat or poultry!

Chicken, corn and peppers

The big question with tacos is usually corn or flour? I love using corn tortillas, but flour will work as well. Anything goes in this recipe. The last time I made our South of the Border Taco Platter, I used an Artisan tortilla with blue corn. It was SO good. They were small-ish tortillas with a dark color that made the perfect backdrop and base for this easy to make dish.

how to make a taco platter

If you’re wondering if your kids will like red peppers, think positive! Surprisingly, ABK’s recipe for Turkey and Fresh Veggie Chili is LOADED with onions, peppers and (not so spicy) spices, and is a HUGE hit with kids. I’ve received lots of comments on Instagram from readers who made the turkey and veggie chili and said their kids loved it, and even asked for seconds!

Easy South of the Border Taco Platter

Ingredients needed to make South of the Border Taco Platter:

  • 4 cups of chicken  (about two large chicken breast halves, one cooked rotisserie chicken or 1.5 lbs chicken)
  • 2-3 tablespoons olive oil
  • 1 cup onion 
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • salt and pepper
  • 1 clove garlic
  • 1 red pepper
  • 1 1/2 cups frozen corn
  • 1 fresh lime juiced or about 3 tablespoons bottled lime juice
  • 2-3 cups grated cheese
  • fresh cilantro 
  • sour cream, guacamole, tomatoes, 
  • tortillas flour or corn
Taco Tuesday platter

How to make South of the Border Taco Platter:

  • Cook the chicken in olive oil over medium heat. Add chopped onion, chili powder, cumin, salt and pepper. Cook for about 4-5 minutes just until chicken is done and onion begins to turn translucent. Add the minced garlic and let cook for one minute.
  • Add chopped red pepper, frozen corn and juice from lime.
  • On a griddle warm the tortillas, sprinkle a little cheese on top.
  • Serve tortillas with filling mixture immediately.
  • Taco platter may be served a few different ways: roll up the filing in the tortillas, or serve open on a platter, or make a buffet line with the tortillas, filling, salsa, sour cream, guac, etc. Sprinkle generously with chopped cilantro.

What to serve with South of the Border Taco Platter (each of these recipes takes 5-10 minutes to make):

sheri (restaurant style) salsa in blender
Sheri’s Simple Salsa – make it in a blender of food processor in less than 5….
chunky guac
This Ultimate Chunky Guac is my favorite guac recipe!

This recipe can be adapted to your family needs. Use a corn tortilla for GF meal, leave out the meat if you’re a vegetarian. I am convinced if the kids help cook, they usually love the meal. So let them stir and add ingredients to their little hearts content!

South of the Border Taco Platter originally published in 2016, recipe and photos updated October 2023

South of the Border Taco Platter
5 from 2 votes
Print

South of the Border Taco Platter

Course Dinner
Keyword dinner, kid friendly, quick and easy, Tacos
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 -10 servings
Author abountifulkitchen

Ingredients

  • 4 cups of chicken chopped about two large chicken breast halves, one cooked rotissere chicken or 1.5 lbs chicken
  • 2-3 tablespoons olive oil
  • 1 cup onion chopped
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 clove garlic minced
  • 1 red pepper chopped
  • 1 1/2 cups frozen corn not thawed
  • 1 fresh lime juiced or about 3 tablespoons bottled lime juice
  • 2-3 cups grated cheese
  • fresh cilantro chopped about 1/2 of a bunch
  • sour cream, guacamole, tomatoes,
  • tortillas flour or corn

Instructions

  1. Cook the chopped chicken in olive oil in a sauté pan over medium heat. After about 1 minute, add chopped onion, chili powder, cumin, salt and pepper. Cook for about 4-5 minutes just until chicken is done and onion begins to get soft. Add the minced garlic and let cook for one minute.
  2. Add chopped red pepper, frozen corn and juice from one lime ( I like to squeeze the lime juice over the chicken). Turn off stove.
  3. On a griddle warm tortillas, sprinkle a little cheese on top.
  4. Serve tortillas with filling mixture immediately. You may roll up the filing in the tortillas, or serve open on a platter, or make a buffet line with the tortillas, filling, salsa, sour cream, guac, etc. Sprinkle generously with chopped cilantro.

Recipe Notes

  • If chicken is already cooked, omit the step of cooking the chicken, and simply cook the onion with spices until done. Then add the previously cooked meat.
  • For a meatless meal, switch out the chicken for a can of black beans, drained and rinsed.
  • If you want to make and assemble the tacos all at one time, assemble and layer the tacos on a platter or cookie sheet and place a sheet of parchment to separate the layers. Refrigerate. When ready to eat, remove from fridge and heat each taco on a paper towel or paper plate for about 20-30 seconds in microwave. Top with salsa, sour cream, guac after heating.
South of the Border Taco Platter
5 from 2 votes
Print

South of the Border Taco Platter

Course Dinner
Keyword dinner, kid friendly, quick and easy, Tacos
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 -10 servings
Author abountifulkitchen

Ingredients

  • 4 cups of chicken chopped about two large chicken breast halves, one cooked rotissere chicken or 1.5 lbs chicken
  • 2-3 tablespoons olive oil
  • 1 cup onion chopped
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 clove garlic minced
  • 1 red pepper chopped
  • 1 1/2 cups frozen corn not thawed
  • 1 fresh lime juiced or about 3 tablespoons bottled lime juice
  • 2-3 cups grated cheese
  • fresh cilantro chopped about 1/2 of a bunch
  • sour cream, guacamole, tomatoes,
  • tortillas flour or corn

Instructions

  1. Cook the chopped chicken in olive oil in a sauté pan over medium heat. After about 1 minute, add chopped onion, chili powder, cumin, salt and pepper. Cook for about 4-5 minutes just until chicken is done and onion begins to get soft. Add the minced garlic and let cook for one minute.
  2. Add chopped red pepper, frozen corn and juice from one lime ( I like to squeeze the lime juice over the chicken). Turn off stove.
  3. On a griddle warm tortillas, sprinkle a little cheese on top.
  4. Serve tortillas with filling mixture immediately. You may roll up the filing in the tortillas, or serve open on a platter, or make a buffet line with the tortillas, filling, salsa, sour cream, guac, etc. Sprinkle generously with chopped cilantro.

Recipe Notes

  • If chicken is already cooked, omit the step of cooking the chicken, and simply cook the onion with spices until done. Then add the previously cooked meat.
  • For a meatless meal, switch out the chicken for a can of black beans, drained and rinsed.
  • If you want to make and assemble the tacos all at one time, assemble and layer the tacos on a platter or cookie sheet and place a sheet of parchment to separate the layers. Refrigerate. When ready to eat, remove from fridge and heat each taco on a paper towel or paper plate for about 20-30 seconds in microwave. Top with salsa, sour cream, guac after heating.

2 thoughts on “South of the Border Taco Platter

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Recipe Rating




  1. 5 stars
    I Love this recipe! I’m not the best cook but every recipe I make from @abountifulkitchen turns out great, every time I’m asked to bring a meal somewhere I just choose from this site because I know everyone will love it.
    I recently made these chicken tacos for dinner during out Lake Powell week long trip. I made it at home then froze it to take it with me, everyone loved it!!

  2. 5 stars
    This is one of my favorite ABK recipes. I was surprised (how silly, I know better) how good it was!