Tex-Mex Cookout Snack: Sizzling Smoky Street Tacos

Allergens

Dairy, Gluten

Ingredients

• 12 small corn tortillas
• 3 cups cooked and shredded chicken
• 1 cup grated Monterey Jack cheese
• 1 cup pico de gallo, homemade or store
• bought
• 4 tablespoons unsalted butter
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

Instructions

1. In a large bowl, toss the cooked and shredded chicken with smoked paprika, ground cumin, chili powder, garlic powder, salt, and black pepper. Set aside.
2. Heat a large non stick griddle or pan over medium heat. Melt 2 tablespoons of butter on the griddle.
3. Working in batches, gently place one corn tortilla at a time onto the griddle and cook for 10 15 seconds per side until warmed through and slightly charred. Remove from griddle and set aside. Repeat with remaining tortillas, adding more butter as needed.
4. To serve, fold each warmed tortilla in half, forming a taco shape. Fill each taco with the seasoned chicken, followed by a generous spoonful of pico de gallo, and sprinkle with Monterey Jack cheese. Garnish with fresh cilantro leaves.
5. Arrange filled tacos on a large platter and serve with lime wedges on the side for a burst of citrus flavor.

Chef’s Insight

Adding a touch of smokiness to the chicken gives these tacos an extra layer of flavor that transports you straight to a bustling Mexican market.

Notes

For an added touch of spice, try adding a few sliced jalapeños or serrano peppers to the chicken mixture.