Tex-Mex Street Tacos Fiesta
Find the perfect Tex-Mex Street Tacos Fiesta recipe that brings the energy of a Friday night tailgate or secret restaurant hack right to your own backyard.
Allergens
Dairy, Gluten
Ingredients
- 1 lb chicken breast, thinly sliced
- 1 cup pico de gallo
- 8 small corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1 lime, cut into wedges
- 1/4 cup cilantro leaves, chopped
- 1 tbsp vegetable oil
- Salt and pepper, to taste
Instructions
- Season the thinly sliced chicken with salt and pepper to taste. In a large pan or griddle, heat vegetable oil over medium high heat. Add chicken and cook until cooked through, about 4 5 minutes. Remove from heat and set aside.
- Warm corn tortillas in a separate pan for 30 seconds on each side. Assemble tacos by layering cooked chicken, pico de gallo, shredded Monterey Jack cheese, and cilantro leaves.
- Serve with lime wedges on the side for added zest.
Chef’s Insight
Don't forget to season the chicken well for maximum flavor. A pinch of smoked paprika can add an extra kick to the dish.
Notes
For added heat, incorporate a dash of your favorite hot sauce into the pico de gallo or use spicy cheese.