Made by Jus Jase on Foodies and Friends


2 – 3 boneless and skinless chicken breasts, cut into strips

Salt and black pepper

½ tsp cayenne pepper

1 pack Old El Paso Taco Seasoning

2 tbsp oil

1 pack Old El Paso Taco Shells and/or

1 pack Old El Paso Tortilla Wraps

For the salsa:

3– 4 medium beets, cooked, peeled and diced small

3 – 4 blades shadon beni, finely chopped

3 – 4 cloves garlic, minced

Juice of 2 limes

Salt and black pepper

Pinch of sugar

Chopped lettuce

Sour cream

Grated cheddar cheese

Old El Paso Fire Roasted Verde Sauce

Old El Paso Cheese Sauce


  1. Season the chicken with a little salt, black pepper, lime juice and Old El Paso Taco Seasoning.
  2. Heat the oil in a sauté pan over medium high heat. Add the chicken in an even layer or batches and cook. Remove from heat and set aside.
  3. Combine all the ingredients for the beet salsa. Taste and adjust seasoning if necessary
  4. Assemble the tacos. Using the Old El Paso Taco Shells or Tortilla Wraps. Place some lettuce at the base of the shells. Top with some chicken followed by the salsa, cheese, sour cream and the Old El Paso sauces. Serve and enjoy.

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