Avocados From Mexico
Chicken Tacos with Pico de Gallo & Homemade Guacamole
Featured In
Tortilla Tribe
Yellow Corn Tortillas
Learn More
Prep Time
5
minutes
Cook Time
15
minutes
Makes
8
servings
Featured Product
Yellow Corn Tortillas
Learn MoreIngredients
8
Mission Yellow Corn Tortillas
1
Avocado From Mexico halved, pitted and diced
1
lb. Chicken thighs, boneless skinless or chicken breasts
2
Cloves garlic, minced
1
tbsp. Lime juice (optional)
2
tbsp. Olive oil
1
tbsp. Chili powder
½
tsp. Paprika (optional)
½
tsp. Onion powder
½
tsp. Salt, or to taste
¼
tsp. Black pepper
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PICO DE GALLO
½
cup Onion, finely chopped
½
cup Tomato, finely chopped
¼
cup Cilantro, finely chopped
1
Jalapeno seeded, finely chopped
1
tsp. Lime juice
Pinch of salt and pepper to taste
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HOMEMADE GUACAMOLE
2
cups of Avocados From Mexico Homemade Guacamole
1
Avocados From Mexico peeled, pitted, and diced
2
tbsp. Lime Juice
2
tbsp. Red Onion, diced
1
tsp. Jalapeno, diced
¼
cup Cilantro, chopped
1
tsp. Salt
1
tsp. Pepper
Instructions
Step 1
Add the chicken, garlic, olive oil, lime, and spices, to a large bowl or zip-seal bag and stir or shake to combine.
Step 2
Heat a large pan to medium-high heat. Cook chicken 6-7 minutes per side or until it is no longer pink and the internal temperature of 165 degrees F. Remove from heat and cool for at least 5 minutes. Slice or chop into small cubes.
Step 3
Combine the chopped tomato, jalapeno, onion, cilantro, and lime juice in a small bowl.
Step 4
Char tortillas on the stove top over the flame until lightly charred (optional).
Step 5
Assemble tacos by placing about 1/4 cup of chicken into each tortilla. Top with a few tablespoons of the onion-tomato mixture and a drizzle of cilantro sauce (optional).
Step 6
Top with Avocados From Mexico homemade guacamole.
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