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

35 minServes 4Nutri-Score C€€
from @violetwitchel34 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breast (cubed)Meat2 pieces
  • chili powder (1 tbsp)Spices8 g
  • garlic powder (1 tbsp)Spices9 g
  • ground cumin (1 tsp)Spices2 g
  • paprika (1 tsp)Spices2 g
  • olive oil (for the marinade)Pantry45 ml
  • white onion (finely chopped)Produce1 piece
  • cilantro (minced (2 tbsp))Produce6 g
  • tomato (chopped)Produce1 piece
  • lime (juiced)Produce2 pieces
  • salt (1 tsp)Spices5 g
  • vegetable oil (for frying)Pantry60 ml
  • corn tortillas (gluten-free)Bakery8 pieces
  • shredded cheese (shredded)Dairy150 g
  • green sauce (for serving)Other60 ml

per serving

Nutrition

449kcal

Carbs
33 g
Proteins
26 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Frying pan

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Finish and serve

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