Mexican Chicken Tacos
This chicken taco recipe is refreshing, easy, and so delicious! Trading chicken for beef also helps make these a healthier options for your family :)
Ingredients
- 2 tbsp olive oil
- 1 onion, large, yellow or red, chopped finely
- 1 bell pepper, chopped finely
- 4 tsp garlic, minced (or 4 cloves of garlic mashed/minced)
- 2 lbs chicken thigh, cut into 1/2" cubes OR breasts cut in half (and shredded after cooking)
- 1 tbsp paprika
- 1 tsp dried oregano
- 1 1/2 tsp ground cumin
- 3-6 oz tomato paste, to taste (or 1 cup tomato sauce)
- cilantro, chopped (as much as you want)
- 12 tortillas
Topping Options
- Monterey Jack or Cotija cheese grated or crumbled
- black or pinto beans, canned or fresh
- tomato, chopped
- lettuce, shredded
- raw onion, chopped
- guacamole
- pineapple, chopped in small pieces
- mango, chopped in small pieces
- pomegranate seeds (best if served not with other fruit)
- sweet corn, canned or fresh
Instructions
- Heat the olive oil in a pan over medium heat. Add the onions, bell peppers, and garlic to the pan. Stir occasionally until contents are soft and browned (about 10 minutes)2 tbsp olive oil, 1 onion,, 1 bell pepper,, 4 tsp garlic,
- Add the cubed or halved chicken, paprika, cumin, oregano, and salt. Increase the heat to a higher medium (6 or 7) and stir together to evenly coat chicken. Cook until chicken is nearly cooked through (5 minutes) and then stir in tomato sauce, reducing the heat to low. Simmer on low, stirring occasionally, until chicken cooked through (10-15 minutes).2 lbs chicken thigh,, 1 tbsp paprika, 1 tsp dried oregano, 1 1/2 tsp ground cumin, 3-6 oz tomato paste, to taste
- On a new pan (or the same one if there isn't chicken/ingredients stuck to the pan) over high heat, add a few tortillas at a time, until soft and warmed. Add chicken mixture to warmed tortillas, and sprinkle with the toppings of your choice! Enjoy!12 tortillas
Notes
Serving Size = 2 tacos = ~460 Calories