Mexican Chicken Tacos
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Yields:
-
12 tacos
- Serves:
- 3
ingredients
- 4 boneless chicken breasts, skinned
- 2 tablespoons lime juice
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 tablespoon olive oil
- 1⁄2 teaspoon ground cumin
- salt and black pepper
- 1 large tomatoes, chopped
- 1 tablespoon coriander
- 1 teaspoon lemon juice
- 24 corn tortillas
directions
- Place the chicken breasts in a dish and sprinkle with the lime juice. Cover and marinate for up to 12 hours.
- When ready to cook, preheat the oven to 140°C, 300°F, Gas Mark 1.
- Stack the tortillas, wrap in aluminum foil and place in the oven to warm through.
- Heat the olive oil in a large frying pan, add the onion, and garlic and sauté for 5 minutes, or until just tender.
- Meanwhile, cut the chicken into 6mm/1/4-inch pieces.
- Stir in the chicken pieces into the frying pan, season with the cumin, salt, and black pepper and cook for 5 minutes, stirring from time to time minutes, until the chicken is opaque and cooked through.
- Add the chopped tomato, coriander and the lemon juice, mix well then remove from the heat and transfer to a warm serving dish.
- To serve - Stack 2 tortillas (to prevent tearing) and place the chicken, salsa, lettuce on the tortilla stack. Roll it up and lick your fingers.
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