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QUICK & TASTY Filipino Adobo Tacos

Bring Filipino flavors to your next Taco Tuesday. Although Adobo is usually eaten with rice, in this recipe tortillas are the main star. This Filipino-Mexican fusion dish is an easy way to incorporate both flavors. 


Begin by sautéing chopped garlic and onions with your favorite taco seasoning mix. Add your choice of ground meat, a squeeze of honey, and as much Fila Manila Adobo Sauce & Marinade as you desire. After the sauce has reduced, fold in some chopped tomatoes. Serve the adobo-y taco meat with fresh tortillas, chopped tomatoes, shredded lettuce, chopped onions, and cheese for a uniquely delicious Filipino Tex-Mex experience. Like your tacos with some heat? Swap in our Spicy Adobo, a bold spinoff using Siling Labuyo, a Filipino chili pepper. 

This quick and easy weeknight meal is sure to please the whole family on Taco Tuesday or any night of the week. Pair these flavorful tacos with a cold Mexican beer and lime and you’ll never make regular tacos again. 

Makes 12-16 tacos


  • 2 tbsp. Vegetable oil
  • ¾ cup diced onion
  • 3 cloves garlic, minced
  • 2 tbsp. Chili powder
  • 1 pound ground chicken
  • 2 tsp. honey
  • ⅔ cup Adobo sauce
  • ¼ cup canned diced tomatoes and green chilies (Rotel)
  • 12-16 hard taco shells or 12, 6 inch corn tortillas, lightly charred or warmed
  • Toppings: shredded lettuce, shredded cheddar, and diced fresh tomatoes

1. Heat oil in a large nonstick skillet over medium-medium high heat. Add onion and garlic and cook until
translucent, about 5 minutes.
2. Add chili powder and cook until fragrant, about 1 minute. Add ground chicken, breaking up into
crumbles. Cook until cooked through.
3. Add honey, Adobo sauce, and diced tomatoes and chilies.
4. SImmer until thickened, stirring occasionally, about 15-20 minutes.
5. To assemble: Place about 2 tbsps. or up to ¼ cup adobo chicken in a hard shell taco or tortilla. Top
with shredded lettuce, shredded cheese and diced tomatoes. Serve immediately.

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