Chicken Tacos

Tacos are just so good.
I love them any way possible.
Veggie, fish, shrimp, beef...I could go on and on.

One of my favorites is chicken, though.
Really, I like chicken just about any way you make it.
It is such a versatile ingredient.

 I like to keep them simple.
Topped with pico, avocado, sour cream, and cheese.
Simple and delicious.

(Have you tried these flat bottom taco shells??--They are amazing!!)

Chicken Tacos

For the taco seasoning:

1 tablespoon chili powder
1/4 teaspoon garlic powder
1 tablespoon ground cumin
1/4 teaspoon onion powder
2 teaspoons salt
1/2 teaspoon hot paprika
1 teaspoon oregano
1 teaspoon ground coriander
1 teaspoon pepper
1/2 teaspoon cayenne pepper

Combine all ingredients in a small bowl.

For the pico de gallo:

1 pint cherry tomatoes, halved
1 small red onion, minced
1 clove garlic, minced
1 jalapeno pepper , minced
juice of 1 lime

Combine all ingredients in a small bowl. Refrigerate until ready to use.

For the tacos:

1 pound chicken breast tenderloins
1 tablespoon olive oil
2 cups water
4 tablespoons taco seasoning
pico de gallo
sour cream
cheddar cheese 
6 taco shells

In a large skillet, heat the olive oil over medium heat and place the chicken in the pan.  Cook until no longer pink.  Add the taco seasoning and make sure to cover all of the pieces thoroughly.    

Add the water and bring to a simmer and cover.  Cook for 20-30 minutes, until most of the water is evaporated and the chicken makes a sauce.  Shred the chicken.

Top the tacos with sour cream, pico de gallo, cheese, and avocado.


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