Tex-Mex Chicken Tacos or what we should have for dinner every night

Posted in FOOD
on January 27, 2014
Have you ever made something that turned out to be such a huge hit that you really could eat it every day? Usually for me that is something along the lines of cheesecake.. or cookies.. or pie.. but sometimes, it’s mexican food. I would have to say that mexican, or at least Americanized mexican, is probably my very favorite food to cook. It’s also the food that I am really good at making, out of all the recipes that I try. Perhaps I was born in the wrong country!  
These were such a huge hit in my house, that I made them twice in one week. I was expecting leftovers, but there just weren’t any. 
I made these originally with corn tortillas, which is what the recipe calls for, but they were also great with hard taco shells as well. Add your favorite fixin’s and you’ve got yourself a fun, easy, fast, perfectly spiced, super tasty weeknight meal to warm up your January!
Tex Mex Chicken Tacos
Source

Tex Mex Chicken Tacos 
Ingredients

1 tbsp olive oil 
1 pound boneless chicken thighs, cut into 1/4-inch wide strips
1/2 cup chopped onion
1 lime, juiced
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon white sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
2/3 cup water
6 (6 inch) corn tortillas 
1/2 cup sour cream, divided
1/2 cup shredded Cheddar-Monterey Jack cheese
1 1/2 cup shredded lettuce, divided
3/4 cup diced tomato, divided
  1. In a small bowl, place cornstarch, chili powder, salt, paprika, white sugar, onion powder, garlic powder, cayenne and cumin. Stir to combine. Set aside. 
  2. Heat a large skillet or wok over medium heat and pour in olive oil. Place chicken strips in the center of the skillet and cook and stir until chicken is no longer pink in the center and juices run clear, about 3 minutes. 
  3. Add spice mixture and water to chicken and bring to a boil, stirring constantly. Reduce heat and simmer until mixture thickens. 
  4. Place corn tortillas on a microwave-safe plate with damp paper towels separating each tortilla. Cook in microwave until tortillas are hot and flexible, about 30 seconds.
  5. Serve tacos on tortillas with 1/4-1/2 cup chicken, 1 tablespoon of sour cream, 2 tablespoons cheese, 1/4 cup of lettuce and 2 tablesppons diced tomato. 
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