Chicken Tacos Recipe (Tacos de pollo)
The easy chicken Taco is always appreciated for its simplicity to make while still carrying that authentic mexican signature taste we crave for. This one can be any day's lunch or even dinner and you will still make everybody very happy with this simple and refreshing dish; it can be a glorified way to use chicken leftovers!
Recipe for The Chicken Tacos
(Tacos de pollo):
Ingredients:
* 12 corn tortillas
* 1 lb. boneless chicken breasts or thighs
* 1 avocado
* 4 medium red tomatoes
* 1 white onion
* 2 red onions
* 2 lemons
* 1 lettuce
* 4 Tablespoons of fresh, cut cilantro; if unavailable use cumin powder
* 3 Tablespoon of extra-virgin olive oil
* 1 serrano or jalapeño chile (more for hotter taste)
* Some grated Monterey Jack cheese
* salt, pepper
Preparation:
Drop your chiles in lukewarm water for 30 minutes, or up until they get soft.
Boil 4 tomatoes for just 2 minutes, to facilitate their peeling, afterwards.
Now peel them, discard the seeds from the tomatoes and mix them with the cut onions, the chopped chiles and the cilantro.
Season to your taste.
Peel and chop the red onions.
Dice the avocado to small cubes and sprinkle some lemon juice over the avocado; this will slow down its oxydization..
Chop the last 2 tomatoes in dice.
Heat up the oil in a frying pan and cook the chicken fillets or thighs; once cooked cut the chicken to small cubes.
Season the chicken, and sprinkle some lemon superficially.
Stuff the Tacos with the tomato bits, the chicken pieces, the avocado, the red onions and the sauce.
Additionnally you can sprinkle some grated Monterey Jack;
Buen provecho!
* 12 corn tortillas
* 1 lb. boneless chicken breasts or thighs
* 1 avocado
* 4 medium red tomatoes
* 1 white onion
* 2 red onions
* 2 lemons
* 1 lettuce
* 4 Tablespoons of fresh, cut cilantro; if unavailable use cumin powder
* 3 Tablespoon of extra-virgin olive oil
* 1 serrano or jalapeño chile (more for hotter taste)
* Some grated Monterey Jack cheese
* salt, pepper
Preparation:
Drop your chiles in lukewarm water for 30 minutes, or up until they get soft.
Boil 4 tomatoes for just 2 minutes, to facilitate their peeling, afterwards.
Now peel them, discard the seeds from the tomatoes and mix them with the cut onions, the chopped chiles and the cilantro.
Season to your taste.
Peel and chop the red onions.
Dice the avocado to small cubes and sprinkle some lemon juice over the avocado; this will slow down its oxydization..
Chop the last 2 tomatoes in dice.
Heat up the oil in a frying pan and cook the chicken fillets or thighs; once cooked cut the chicken to small cubes.
Season the chicken, and sprinkle some lemon superficially.
Stuff the Tacos with the tomato bits, the chicken pieces, the avocado, the red onions and the sauce.
Additionnally you can sprinkle some grated Monterey Jack;
Buen provecho!
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