Chicken Taco Boats

Sauce ingredients:

• 3 tablespoons honey
• 2 tablespoons Sriracha
• 1 tablespoon soy sauce
• 2 teaspoons garlic powder

Taco ingredients:

• 2 cups cooked rice
  • 3 cups cooked chicken (from one rotisserie chicken), shredded or cut into bite-sized pieces
  • 12 Old El Paso Soft Taco Boats

Note: Purchase and shred the chicken ahead of time and prepare the rice in advance.

Refrigerate. Reheat in your microwave before assembling tacos!

Toppings:

• 2 plum tomatoes, chopped
• 2 avocados, chopped
• 4 oz monterey jack or cheddar jack cheese, shredded
• sour cream
• 1/4 cup chopped cilantro

-Preheat oven to 350 degrees.

-Line a baking sheet with

-In a small bowl, whisk together the sauce ingredients.

-Pour the sauce over the chicken and stir until distributed.

To Assemble:

-Spread a layer of rice (2 to 3 tablespoons) in the bottom of each taco boat.

-Add a layer of chicken (about 1/4 cup) on top of the rice.

-Sprinkle with cheese, if desired.

-Bake for approximately 4 to 5 minutes, until th cheese has melted and the taco boats are heated

and starting to crisp.

-Add toppings and serve immediately.