Portable Tacos

These are perfect for lunchboxes and can be made ahead and frozen! My recipe is with chicken but you can change it up with beef or pork, even fish! Make sure to send some salsa as a dipping sauce!

Prep time 30 mins / Cook time 15 mins / serves 4 (2 each)

Ingredients

1 package frozen puff pastry sheets (2 per package) defrosted, unrolled and kept in the fridge

2 chicken breasts, cut into small cubes

1 sachet taco seasoning

1 tbsp olive oil

2 bell peppers, cleaned and thinly sliced

1 yellow onion, thinly sliced

2 cloves garlic, minced

2 tsp ground cumin

salt & pepper to taste

Your choice of salsa, plus extra for dipping

2 cups shredded tex- mex blend cheese

2 eggs, lightly beaten

Method

  • Coat chicken in taco seasoning, refrigerate while preparing veggies.
  • Preheat oven to 400 degrees, prepare a baking tray with parchment paper.
  • In a large skillet over high heat, heat olive oil and brown chicken on all sides. Remove browned chicken from skillet and reserve.
  • Get the skillet hot again, toss in bell peppers, onion, garlic, cumin, salt & pepper and stir fry until onions are lightly browned.
  • Add chicken back to the skillet with it’s juices, turn heat to medium-low, cover for 5-8 minutes or until chicken is fully cooked and veggies are tender. Remove from heat.
  • Check for seasoning. Let cool completely. Toss with 1/4 cup salsa and 1 1/2 cups of cheese.
  • Cut each sheet of pastry into quarters. Set the sheets on parchment paper and make sure they remain cold. If the sheets get to warm they will be a nightmare to work with.
  • Brush sides with a little bit of egg mixture.
  • In the center of each square, spoon 3 heaping tbsp of filling. Do not over fill.
  • Fold the squares in half to resemble triangles and firmly pinch the sides shut. Use a fork to crimp the sides for a more secure seam.
  • Set each taco on the prepared baking sheet about 2″ apart. You may need two baking sheets.
  • Brush the tops with remaining egg mixture and sprinkle with cheese.
  • Bake for 15 minutes or until puffed up and golden brown.
  • Serve warm or cold with salsa.

Note: If some of your tacos explode in the oven, don’t worry too much, they still taste amazing! Wrapped really well in plastic wrap and stored in a freezer bag,  these yummies will keep for a good three months in the freezer. Just pop em in the oven when you need a quick fix!

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