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Tacos de Pollo
Created by: Howcan Team
Ingredients
- 1 lb chicken breast, diced
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 small corn tortillas
- 1 cup shredded lettuce
- 1 tomato, diced
- 1/2 cup shredded cheese
- 1/4 cup sour cream
- 1/4 cup salsa
Instructions
- In a large skillet, heat 1 tbsp of olive oil over medium-high heat.
- Add the diced chicken breast and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- In the same skillet, heat the remaining 1 tbsp of olive oil over medium heat.
- Add the chopped onion and cook until softened, about 3 minutes.
- Stir in the minced garlic, cumin, chili powder, paprika, salt, and black pepper. Cook for an additional 2 minutes.
- Return the cooked chicken to the skillet and stir to combine with the onion and spice mixture. Cook for another 2-3 minutes to allow the flavors to meld.
- Warm the corn tortillas in a separate skillet or in the microwave.
- To assemble the tacos, place a spoonful of the chicken mixture onto each tortilla. Top with shredded lettuce, diced tomato, shredded cheese, a dollop of sour cream, and a spoonful of salsa.
- Serve immediately and enjoy!
Tacos de pollo, or chicken tacos, have a rich history dating back to the indigenous people of Mexico who first domesticated and cooked with chicken. This beloved dish has evolved over centuries, with each region of Mexico adding its own unique flavors and techniques. From the bustling streets of Mexico City to the coastal towns of Baja California, talented chefs have perfected the art of crafting tender, flavorful chicken tacos. The key to a perfect taco de pollo lies in the marination of the chicken, often with a blend of citrus, herbs, and spices, as well as the handmade tortillas and fresh toppings. Today, some of the best chicken tacos can be found in the vibrant markets of Oaxaca, where traditional recipes are honored and passed down through generations. Whether grilled, stewed, or roasted, the succulent chicken filling is the star of this iconic Mexican dish. For an alternative method, consider using a slow cooker to achieve juicy, fall-apart chicken for your tacos.
40 min
4
350 calories
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