Mexican Chicken Tacos

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SERVINGS: 4
MARINATE TIME: 1 hr
COOK TIME: 1 hr
COOL TIME: 1 hr

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Chill your evenings with some Mexican Chicken Tacos. Sip a corona to go along with this classy recipe by Lorin @sheeatsshecooks

Ingredients

Mexican Chicken Tacos

  • 400g pack The Meat Club chicken breast
  • 2 Tbs olive oil
  • 2 tsp white wine vinegar
  • 2 tsp chilli powder
  • 1.5 tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 2 limes, juiced

For the Tacos

  • Corn tortilla
  • Pico de Gallo
  • 1 tomato, diced
  • 1 onion, finely chopped
  • 1 Jalapeno pepper, chopped
  • 2 sprigs of cilantro, chopped
  • 1 green onion, chopped
  • 1/2 tsp garlic powder
  • Salt & pepper to taste
  • Pomegranate (optional)

Roasted corn salsa

  • 1 ear of corn roasted and shucked
  • 1 Tbs Sour Cream
  • Salt & pepper

Preparation

  • Marinate the chicken with all the ingredients for 30 minutes to 24 hours
  • Heat a large non-stick skillet to medium-high heat and cook the marinated chicken for 5 minutes per side. Set aside chicken to rest for 5 minutes.
  • Mix together the ingredients for the pico de Gallo
  • Warm up corn tortillas in the microwave
  • Dice the chicken
  • Construct the tacos layering chicken, pico de Gallo and corn salsa on top of each corn tortilla