Mexican Style Chicken Tacos
This easy Mexican Style Chicken Tacos recipe is loaded with flavor and takes only 25 minutes to prepare. An excellent choice for dinner!
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Ingredients:
Cheese:
1 (4 oz.) pkg. V&V SUPREMO® Brand Queso Fresco Cheese, crumbled
¼ cup Ground Sierra® Brand Cotija Cheese from V&V SUPREMO®
Cherry Tomato Pico de Gallo:
1 cup cherry tomatoes, quartered
¼ cup red onion, diced
1 tsp. serrano pepper, minced
2 Tbsp. cilantro, chopped
1 Tbsp. lime juice
¼ tsp. kosher salt
¼ tsp. ground black pepper
Tacos:
½ lb. chicken tenders, cut into bite size pieces
2 Tbsp. lime juice
¼ tsp. smoked paprika
¼ tsp. chili powder
¼ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. ground black pepper
¼ tsp. kosher salt
1½ Tbsp. olive oil, separated
4 corn tortillas
¼ cup Supremo® Brand or Chihuahua® Brand Mexican Sour Cream from V&V SUPREMO®
lime wedges for serving
Preparation:
1. Cheese: In a small bowl, combine Queso Fresco and Cotija cheese; set aside.
2. Pico de Gallo: In a small mixing bowl, combine cherry tomatoes, red onion, serrano pepper, cilantro, lime juice, salt, and pepper. Mix and set aside.
3. Chicken: In another bowl, combine chicken, lime juice, paprika, chili powder, garlic powder, onion powder, black pepper and salt. Set aside.
4. Heat a medium sauté pan over medium heat for 2 minutes. Add 1 Tbsp. olive oil, heat for 10 seconds. Add seasoned chicken and cook for 5 minutes. Divide chicken into 4 portions.
5. Tacos: Preheat a large nonstick saute pan or a griddle for 1 minute over medium high heat. Brush each side of the tortillas with remaining oil. Warm tortillas for 1 minute each side.
6. Assemble tacos: Add 1 portion of the chicken per taco, drizzle about ½ -1 Tbsp. of sour cream, 1-2 Tbsp. cheese mixture, and top with 1-2 Tbsp. cherry tomato pico de gallo. Serve with lime wedges and enjoy!!!