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. 

Instructions

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

Ingredients

• 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

Directions
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.

Product Used