We finally have tomatoes in our small garden and how can they not become ripe almost all at the same time, so we have to make tomato sauce, salmorejo or porra, salads… and lately I love pico de gallo, so to for a quick lunch I used it in a taco with marinated chicken. The combination was ideal. Try it and tell me.
I apologize to my Mexican friends because these tacos are my way, with what I like, but of course nothing can replace real Mexican tacos.
Chicken and pico de gallo tacos are a delightful fusion of flavors and textures that never fail to tantalize the taste buds. Succulent pieces of tender, seasoned chicken are nestled within warm, soft tortillas, creating a satisfying base for this Mexican-inspired dish. What truly elevates these tacos to a culinary masterpiece is the addition of pico de gallo, a fresh and zesty salsa made from diced tomatoes, onions, cilantro, and jalapeños. The vibrant colors and bold flavors of the pico de gallo complement the mild chicken, offering a burst of freshness and a hint of heat with every bite. Together, these elements create a harmonious and mouthwatering combination, making chicken and pico de gallo tacos a beloved choice for anyone seeking a delicious and satisfying meal.
INGREDIENTS
Pico de gallo:
- Tomato
- Purple Onion
- Jalapeño or green pepper
- Lime or lemon juice
- Salt
- Oil
- Cilantro
- Avocado
- Sweet corn
Marinated chicken:
- Two chicken breasts
- 1/4 tsp turmeric
- 1/4 tsp chili
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp cilantro
- 1/2 tsp garlic powder
- 1/2 tsp ground pepper
- 1 tsp cumin
- 2 tbsp yogurt
- 2 tbsp olive oil
- 1 tbsp lemon juice
DIRECTIONS
- First we marinate the chicken in the aforementioned spices, all in powder form, and after a few hours of marinating, the chicken is fried and cut into strips to put in the taco.
- We make the pico de gallo by cutting the tomato, the pepper or jalapeño small (depending on whether we want it to be a little more spicy or not), the onion, the cilantro, this time I have added avocado and corn, although it does not have the pico of rooster Add salt, oil and lemon juice.
- We take the tacos that can be hard or soft, and they are filled with the meat, the pico de gallo and finally we add a little mayonnaise, aioli or any sauce that we like.
INSTAGRAM DISCUSSIONS
Chicken and pico de gallo tacos
Course: MainCuisine: MexicanDifficulty: EasyChicken and pico de gallo tacos
Ingredients
- Pico de gallo
Tomato
Purple Onion
Jalapeño or green pepper
Lime or lemon juice
Salt
Oil
Cilantro
Avocado
Sweet corn
- Marinated chicken
Two chicken breasts
1/4 tsp turmeric
1/4 tsp chili
3/4 tsp salt
1/2 tsp cinnamon
1/2 tsp cilantro
1/2 tsp garlic powder
1/2 tsp ground pepper
1 tsp cumin
2 tbsp yogurt
2 tbsp olive oil
1 tbsp lemon juice
Directions
- First we marinate the chicken in the aforementioned spices, all in powder form, and after a few hours of marinating, the chicken is fried and cut into strips to put in the taco.
- We make the pico de gallo by cutting the tomato, the pepper or jalapeño small (depending on whether we want it to be a little more spicy or not), the onion, the cilantro, this time I have added avocado and corn, although it does not have the pico of rooster Add salt, oil and lemon juice.
- We take the tacos that can be hard or soft, and they are filled with the meat, the pico de gallo and finally we add a little mayonnaise, aioli or any sauce that we like.
