I love tacos. My husband love tacos. We make it Taco Tuesday pretty much any day of the week when the craving hits. So I’m always on the hunt for new, creative, and most importantly easy, takes on our beloved tacos.
I’ve seen hobo pack fish and fancier dishes buzzing around my Pinterest feed and have always wanted to try these little packs of goodness. The folded packets, usually seen in aluminum foil with an inner layer of parchment paper, steam their contents and make clean-up easy too. And besides the easy clean up the entire process is genius, because the result is juicy, flavorful, and usually quite healthy.
Anyway, like I said I’ve seen hobo packs mostly made up of seafood, but one night when I was crunched for time and needed to be doing ten other things besides cooking dinner I thought why not whip up a a few hobo packs full of everything you need for a great taco. Chicken breast cut into strips, peppers, onion, jalepeno, my favorite chili lime seasoning, and fresh limes.
With these hobo pack chicken tacos, I opted against using aluminum foil and used unbleached parchment paper instead. I’ve heard that aluminum foil can possibly leach aluminum into the food, and I find that parchment paper can be used in its place more often than not…just to be safe. And if I’m honest I was out of aluminum foil.
These packs can also be made-ahead, if you ever want to assemble and chill them before cooking, for up to two days. And if you need a little help folding your packs I use the pleat method seen here. Tell me, what are you folding up into your hobo pack tacos tonight?! Truly, MKR
- 4 chicken breasts, sliced
- 2-3 onions, quartered into thick slices
- 4 limes (2-3 sliced and 1 for juice)
- 4 green, yellow or red peppers
- 1 bunch fresh cilantro, roughly chopped
- 1-2 fresh jalapeno, slicd
- salt & pepper
- olive oil
- salsa, sour cream for garnish
- Preheat oven to 400 degrees F.
- Spray a sheet pan with oil so that the parchment paper of the pack does not stick.
- Cut 8 pieces of 12x16" parchment paper.
- Layer 2 pieces of the parchment paper in 4 different stacks.
- Divide an even mixture of chicken, onions, peppers and limes among the prepared packs, arranging in the center of each piece of parchment. For proportions as you're packing everything, you'll want about chicken breast per packet, about 1 pepper per packet, onion, jalapeno, with 2 slices of the lime.
- Bring the edges of parchment paper together to enclose each pack, covering completely, then crimp to seal packs closed.
- Cook the hobo packs for about 20 minutes.
- Meanwhile, warm tortillas for serving the tacos.
- Carefully open the packs (there will be a lot of steam!) and dish onto warm tortillas.
- Squeeze fresh lime juice, garnish with fresh cilantro, salsa, sour cream and enjoy!
- You'll get about 2-3 tacos out of each hobo packet. This recipe serves about 4 people.
