Chicken Soft Tacos
It’s Taco Tuesday! I have a simple, yet delicious taco recipe for you all today. I got the idea for making tacos when I was at Cape Cod with my mom last week. We had biked an hour all the way to a small Cape restaurant and sat down for some fish tacos and crab cakes. The fish tacos were so amazing that my mom and I decided we had to make them on our own sometime.
There has always been the debate over eating tacos with a soft or hard shell. The majority of tacos I’ve had in my life (mostly from Taco Bell) were hard shell so I thought that was the only way. Only recently, I realized I’ve missed out on soo much. Biting into a soft taco is such a satisfying moment when the combination of all the ingredients in the taco blend together. Plus, it’s less messy than a hard shell since once you bite into a hard shell, it all falls apart!
These chicken tacos already require little cooking skills but if you don’t want to cook or want to save time, you can use pre-bought rotisserie chicken. I have found that it is very convenient to buy a large rotisserie chicken from the grocery store and just use some of it whenever I need. All you need to do is just assemble!
CHICKEN SOFT TACOS
10 ounces skinless, boneless chicken breast meat – cubed
1/4 lime, juiced
1/4 cup salsa verde
pinch of salt and pepper
3/4 green onions, chopped
3/4 clove garlic, minced
4 (6 inch) flour tortillas
1 tomato, diced
1 cup shredded lettuce
1 cup shredded cheese
In a medium saucepan, saute chicken over medium high heat for about 15 minutes, until cooked. Add lime juice, salsa verde, salt, pepper, green onion, and garlic. Mix well and let simmer while heating up the tortillas.
Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Or, microwave the stack of 4 tortillas with a paper towel on top for 10 seconds.
Distribute chicken mixture into warm tortillas and top with tomato, lettuce, cheese and salsa.
adapted from All Recipes