How to prepare chicken tacos

How to make chicken tacos
Components

Four hundred and fifty grams of chicken thighs or chicken breasts without bones and skin. A clove of minced garlic. Tablespoon lemon juice – optional Two tablespoons of olive oil. A tablespoon of chili powder, half a teaspoon of each: sweet pepper – to taste, garlic or onion powder, salt – to taste. ¼ teaspoon black pepper. Eight pieces of small corn tortillas.
Ingredients
Pico de gallo sauce: ½ cup finely chopped onion, finely chopped tomatoes, ¼ cup finely chopped cilantro. 1 cup finely chopped jalapeno. A teaspoon of lemon juice, a pinch of each: salt, black pepper – optional.

How to get ready

Combine the chicken, garlic, olive oil, and spices in a large bowl or in a zippered oil bag, then coat the chicken with the mixture or shake the bag vigorously to coat the chicken in the marinade. Heat a large skillet over medium heat and cook the marinated chicken for six to seven minutes on both sides, until the chicken turns pink. Remove the chicken from the pot and let it cool for five minutes, then cut it into small cubes.
Preparing pico de gallo:
Combine chopped tomatoes, jalapenos, onions, cilantro, and lemon juice in a small bowl. Fry the tortilla slices over a flame for a while until they are browned (this step can be omitted).
Statement:
Spread out the flatbread and put some chicken in the middle of the bread, then fold it in the middle (like a kataef). Top the chicken with some pico de gallo sauce. Sprinkle the cilantro with a few slices of avocado or guacamole, corn, and grated cheese.

Chicken taco salad
for ingredients
A bunch of leafy green vegetables like shredded lettuce and watercress. Four pieces of tortilla. A little vegetable oil. Six pieces of boneless, skinless chicken breasts. Sprinkle each with: fajita seasoning, salt and freshly ground black pepper. Slice two avocados. Chopped tomato. One cup: corn, red beans and jalapeño pickles. A pinch of green onions.

Ranch Sauce Ingredients:

Half a glass of labne. A quarter cup of mayonnaise. Juice of half a lemon. Sprinkle each with: Italian herbs, garlic powder and smoked paprika.

How to get ready

Season the chicken breasts with a mixture of spices, black pepper and salt, then add a little oil to them and mix. Brush the tortillas with a little oil, then arrange them in small cake pans, place on a suitable baking sheet and bake in the oven at 180 degrees Celsius. Mix ranch sauce ingredients together. Mix the ingredients together. Remove the tortillas from the molds after they have cooled, then toss the chicken salad pieces into the tortilla, garnish the tacos with ranch dressing, and serve them alongside a variety of Mexican dishes such as quesadillas.

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