Chicken Tacos with Pico de Gallo & Homemade Guacamole
Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
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.