It’s Cinco de Mayo, and it’s noon, and you’re thinking-  Great.  I HAVE to make something that at least seems like a Mexican dish for dinner tonight. Get on your South of the Border, I’ve got just the dish for you. ABK’s Quick and Easy South of the Border Taco Platter. It’s fun, it’s festive, and best of all it’s easy and delicious!

You can 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, go ahead and use that to speed things up a bit! I love using corn tortillas, but flour will work as well. The last time I made this I used an Artisan tortilla with blue corn. So good.

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 was a HUGE hit with kids. I had lots of comments on Instagram from moms who made the chili and said their kids loved it!

Here are a couple of side dishes you can throw together in 5 minutes each…

You can change this recipe to adapt to your families 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!

5 from 2 votes

Print

South of the Border Taco Platter

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, or one cooked rotissere chicken
• 2-3 tablespoons olive oil
• 1 cup onion chopped
• 1 teaspoon chili powder
• 1 teaspoon 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
• grated cheese
• fresh cilantro chopped about 1/2 of a bunch
• serve with sour cream salsa
• 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 your meat is already cooked, omit the step of cooking the meat, and simply cook the onion with spices until done. Then add the previously cooked meat. -If you’re a vegetarian, switch out the meat for a can of black beans, drained and rinsed. -If you want to make and assemble the tacos all at one time, go ahead and assemble and layer the tacos on a platter or cookie sheet and place a sheet of parchment to separate the layers. Refrigerate and 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.