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Crispy Chicken Tacos with Pico de Gallo
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Crispy Chicken Tacos with Pico de Gallo

35 minPorcje: 4Nutri-Score C€€
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Składniki

4 osoby
  • chicken breast (cubed)Mięso2 kawałki
  • chili powder (1 tbsp)Przyprawy8 g
  • garlic powder (1 tbsp)Przyprawy9 g
  • ground cumin (1 tsp)Przyprawy2 g
  • paprika (1 tsp)Przyprawy2 g
  • olive oil (for the marinade)Spiżarnia45 ml
  • white onion (finely chopped)Warzywa i owoce1 kawałek
  • cilantro (minced (2 tbsp))Warzywa i owoce6 g
  • tomato (chopped)Warzywa i owoce1 kawałek
  • lime (juiced)Warzywa i owoce2 kawałki
  • salt (1 tsp)Przyprawy5 g
  • vegetable oil (for frying)Spiżarnia60 ml
  • corn tortillas (gluten-free)Piekarnia8 kawałki
  • shredded cheese (shredded)Nabiał150 g
  • green sauce (for serving)Inne60 ml

na porcję

Wartości odżywcze

449kcal

Węglowodany
33 g
Białko
26 g
Tłuszcz
24 g
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Przybory

  • Miska ×2
  • Patelnia

krok po kroku

Przygotowanie

  1. Season the chicken

    • Cube the chicken breasts and place them in a large bowl.
    • Add the chili powder, garlic powder, cumin and paprika.
    • Rub the seasoning in with olive oil; let it marinate as long as you like.
    Krok 1
  2. Make the pico de gallo

    • Chop the white onion and add it to a bowl with the minced cilantro and chopped tomato.
    • Cover with plenty of lime juice and add the salt.
    • Mix everything together and let it sit while you cook the chicken.
    Krok 2
  3. Cook the chicken

    • Heat plenty of oil in a well-seasoned pan over medium-high heat.
    • Cook the chicken until it has a crispy brown edge.
    • Remove the chicken, leaving the seasoned oil in the pan.
    Krok 3
  4. Crisp the tacos

    • Warm the tortillas in the seasoned oil.
    • Add shredded cheese and the chicken, then fold.
    • Cook on medium heat until crispy, turning once.
    Krok 4
  5. Finish and serve

    • Top the tacos with pico de gallo.
    • Serve with green sauce.
    Krok 5