Mexican Chicken Tacos
SERVING
4
PREP TIME
60 minutes
COOK TIME
60 minutes
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
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