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Chicken Street Tacos
Recipes
Ingredients:
– 2 boneless/skinless chicken breasts, chop in bite size pieces
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons olive oil
– 1/2 cup onion, sliced
– 1 garlic clove, chopped
– 1 Roma tomato, finely chopped
– 24 corn tortillas, street size (or 12 if using single tortilla)
Toppings:
– Real California Milk Queso Fresco
– Real California Milk Crema Mexicana
– Pico de gallo
– Lime juice
– Salsa
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Directions:
Place chicken in a medium bowl. Season with salt and pepper and set aside.
Heat oil in a large skillet over low-medium heat, add onion and garlic, cook for 1 minute or until onion begins to soften. Add chicken and tomato, stir frequently until chicken is cooked through; approximately 15 minutes
Warm tortillas on a comal or skillet, add 2 tablespoons chicken filling to 2 stacked tortillas (optional, you can also use 1 tortilla), arrange on a serving plate and repeat until all filling has been used. Keep warm.
Top tacos with California Queso Fresco and Crema, pico de gallo or salsa and a squeeze of lime. Serve.
Makes 12
Preparation time: 15 minutes
Cooking time: 20 minutes
Attribution:
Recipe and image created by Ericka Sanchez /@nibblesnfeasts for the CMAB
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.