Ingredients per serving


Grilled Chicken Taco

Get ready for Taco Tuesday with these Grilled Chicken Tacos with Peppers! Made with Knorr Professional Caldo de Pollo, Knorr Professional Caldo de Vegetales, and Hellmann's Ancho Chipotle Sauce.



  1. Grilled Chicken Taco

    • Season the chicken thighs with Knorr Professional Caldo de Pollo, garlic powder, achiote, oregano and black pepper.
    • In a hot cast iron, heat up 2T. olive oil, sear the chicken thighs until fully cooked. Reaching 165 degrees. Once fully cooked, set the chicken aside, let them rest. In the same hot cast iron, sear the peppers and onions with the remaining 2T. olive oil, season with Knorr Professional Caldo de Vegetales. Cook for about 3-4 minutes on high heat.
    • Slice the chicken thighs on a bias. To build the tacos; warm up the tortillas, add pepper and onion mixture, add sliced chicken, drizzle the Hellmann’s Ancho Chipotle sauce and top with queso fresco crumbles, micro cilantro and sliced radishes.