Chili Chicken Shrimp Tortilla Bowls

  • 30 Minutes
  • Chicken
  • Tortillas & Tortilla Bowls

These chili chicken and shrimp tortilla bowls with cilantro slaw and pico de gallo are a great way to pull a meal together fast, and still have it bursting with flavour and fresh ingredients! A total life saver on my busy sports nights!

Submitted by Katrina Kajganic at Kitchen Trials

Ingredients

  • 1 package OLD EL PASO tortilla bowl
  • Creamy, Tangy, Cilantro Slaw

  • 3 tbsp mayonnaise
  • 1 tsp white vinegar
  • zest and juice of 1 lime
  • 1 tbsp honey
  • 1 clove garlic, minced
  • 1 jalapeno chili, seeded and minced
  • 1 bag mixed, shredded cabbage
  • freshly ground salt and pepper to taste
  • Pico de Gallo

  • 3 large, firm tomatoes, seeded and diced
  • 1 small, sweet onion finely diced
  • 1/4 cup loosely packed cilantro leaves, chopped
  • 1/2 jalapeno chili, seeded and minced
  • 2 cloves garlic, minced
  • zest and juice of 1 lime
  • freshly ground salt and pepper to taste
  • Chili Chicken and Shrimp

  • 2 tbsp olive oil, divided
  • 2 boneless, skinless chicken breasts, cut into bite size pieces
  • 1 lb medium sized shrimp, peeled and deveined
  • 4 tsp chili powder, divided
  • 2 tsp kosher salt, divided

Preparation

    Creamy, Tangy, Cilantro Slaw

  • In a medium bowl, whisk together the mayonnaise, vinegar, lime zest and juice, honey, garlic, and jalapeno. Add the shredded cabbage and toss well to coat. Season to taste with salt and pepper, and set aside.
  • Pico de Gallo

  • Add all ingredients to a medium bowl and toss to coat, seasoning with salt and pepper to taste.
  • Chili Chicken and Shrimp

  • Heat 1 tablespoon of olive oil in each of two pans. Add the chicken pieces to one pan, and the shrimp to the other.
  • Add 2 teaspoons of chili powder and 1 teaspoon of kosher salt to each pan. Cook, tossing frequently, until the chicken is cooked through, and the shrimp is no longer opaque, about 5 minutes, a little less for the shrimp.
  • Assembly

  • Place a layer of chicken and shrimp in the bottom of your tortilla bowl. Top with a layer of cilantro slaw, then more of the chicken and shrimp. Add the pico do gallo to the top of your bowl, along with a few sprinkles of cilantro. Sour cream and shredded cheese are some other great additions!