September 23, 2016

Chicken Tacos

40 min

With fresh pico de gallo and a special chicken marinade, Taco Tuesday is sure to please this week.

Pico de Gallo

  • 1 cup tomato, seeded & diced
  • 1 cup bell pepper, diced
  • 1/2 cup onion, diced
  • 1 tbsp cilantro, roughly chopped
  • 1/2 tsp of salt
  • 1 tsp lime juice
  • 1 jalapeño pepper, seeded & diced (optional)
  • 1 tsp olive oil

Chicken Taco

  • 1 lb sliced chicken thigh strips
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp paprika
  • 1/2 tsp chilli Powder
  • 1/2 tsp oregano
  • 1/2 tsp onion Powder
  • 1/2 tsp salt & pepper
  • 1/2 tbsp olive oil plus 1/2 tbsp for cooking
  • 10 small tortillas

Toppings

  • 2 cups lettuce, finely chopped
  • 1 avocado, sliced or diced
  • 1 tbsp cilantro 

Place chicken strips in a large mixing bowl and coat with the remaining seasoning ingredients. Let the chicken marinade for about half an hour unto overnight.

Heat a frying pan over medium heat for about two minutes. Drizzle the pan with olive oil and cook the chicken pieces for about 2-3 minutes on both sides or until golden brown.

While chicken is marinading, combine all the pico de gallo ingredients in a medium mixing bowl.

Once chicken is cooked, serve on a warm tortilla with pico de gallo and the remaining toppings.

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