Monday, May 13, 2013

Chicken Tacos

Chicken TacoThere's chicken under there somewhere. I just wanted more veggies and sauce than meat so it got buried lol

Normally you'd use two corn tortillas for proper tacos, but I couldn't find them at the grocery store and I didn't want to go somewhere special just to get them, so flour tortillas it is! As long as they taste good, right?

You can purée the guacamole if you want it to be smoother. Or leave it chunky. I definitely will be grilling my own corn instead of using the canned niblets if I can find some corn on the cob at the grocery store. It just tastes better.

Chicken Tacos
(serves 4)

  • 12 medium flour tortillas
  • 1 avocado, thinly sliced
  • 1 cup Pico de Gallo
  • 1/2 cup Chunky Guacamole
  • 1/2 cup sour cream
  • 1 311g (11oz) can of corn niblets
  • 3 skinless and boneless chicken breasts
  • 2 Tbsp canola oil
  • Salt & pepper, to taste

  1. Heat up oil in a large frying pan on medium high heat. 
  2. Season chicken breasts with salt and pepper on both sides. Pan fry chicken breasts about 6-7 minutes per side until cooked. 
  3. While chicken is cooking, heat up tortillas by putting over an open flame on a gas stove, about 10 seconds per side. If you don't have a gas stove or don't want to do it, just nuke it in the microwave for 30 seconds on high.
  4. Once chicken is cooked, set aside to rest for 10 minutes before slicing into strips.
  5. Place all ingredients in their own separate bowls with serving spoons/tongs/forks. Let everyone assemble their own tacos with whatever they want.

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