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Chicken Tacos and Pico de Gallo

These tacos were inspired by tacos I had a someone’s house a few years ago.

Pico de Gallo

3 tomatoes, diced
1 red onion, diced
1 Jalapeno, seeded and diced
Juice of 1 lime
1 clove garlic, grated
1/4 cup cilantro, chopped
Mix all ingredients together and refrigerate.  It’s best to make this in the morning and let it sit in the fridge all day.

Chicken Tacos

1 lb chicken, cut into bite sized pieces
1 tsp paprika
1 tsp chili powder
salt & pepper
1/2 tomato, diced
1 clove garlic, grated
vegetable or canola oil
10-12 corn tortillas
2 green onions, thinly sliced
1/2 cup Pico de Gallo
1/2 cup Cheddar or Mexican blend cheese, shredded

In a large skillet over medium-high heat, cook chicken with paprika, chili powder, diced tomatoes and season with salt & pepper.  When the chicken is cooked, combine it with the green onions, picco de gallo, and cheese to make the filling.
Heat about 1/2 inch deep oil in a large skillet over medium heat.  For each taco, place a tortilla in the oil, put a couple spoonfuls of filling in the tortilla and fold in half with tongs.
Cook on both sides until browned.  Repeat with all the tortillas.  Sprinkle with additional cheese and keep warm in a 200 degree oven while making the rest.  Serve with Pico de Gallo.

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