These spicy chicken tacos are quick and easy to make, don’t involve a lot of preparation and most importantly, they are full of flavors. Adding jalapeño to the chicken gives it a nice, unexpected heat.
You can make them with so many different flavor combos. Be creative and enjoy!
- 8 corn tortillas
- 500g of boneless, skinless chicken breasts, cut into thin strips
- 1/4 teaspoon of salt
- 2 teaspoons of olive oil
- 1 large onion, sliced
- 3 large cloves garlic
- 2 jalapeño pepper
- 1 tablespoon of ground cumin
- 1/2 cup of prepared hot salsa, plus more for garnish
- 1/4 cup of chopped fresh cilantro
- Sliced scallions, chopped fresh tomatoes and sour cream, for garnish
Preheat oven to 150°C. Wrap tortillas in foil and bake until heated through, for about 10 minutes. Meanwhile, season chicken with salt. Heat 1 teaspoon of olive oil in a large heavy skillet over high heat. Add chicken and cook, stirring until browned on all sides. Transfer to a bowl. Reduce heat to medium and add the remaining 1 teaspoon of olive oil to skillet. Add onion and cook, stirring, until they start to brown around the edges. Add garlic, jalapeño and cumin. Cook, stirring until peppers are bright green but still crisp.
Stir in salsa and chicken. Cook, stirring until chicken is heated through, for about 2 minutes. Remove from heat and stir in cilantro. Spoon into warmed tortillas and garnish with scallions, tomatoes, and sour cream.
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