Quick Chicken Tacos

So, on this site we’ve posted a few great ideas on what to add into your tacos, from homemade shells to salsa chicken. Here’s what household 6 and I had for dinner last night. Its fast, simple and perfect for using up some leftover delectable ingredients!

We’ve used some of our favorite recipes as ingredients for this dish, check them out below!
Sour Cream and Yum
CPL Mac’s Salsa Smack
Cheesy Garlic Flour Tortillas
Salsa Chicken

Quick Chicken Tacos
 
Author: 
Prep time: 
Total time: 
Ingredients
  • Sour Cream and Yum
  • CPL Mac's Salsa Smack
  • Cheesy Garlic Flour Tortilla
  • Salsa Chicken
  • 1 beefsteak tomato
  • ½ avocado
  • jalapeño slices
  • ¼ cup garlic cheddar cheese (or your favorite cheese)
  • butter (as needed)
  • olive oil (as needed)
Instructions
  1. If you spend the last ½ hour cooking/prepping your ingredients everything will be fresh and ready to go. But I am going to assume that you are like me and cooking an hour at the end of a long day seems a bit too much. Here is the fast, simple way to compile all the cold ingredients
  2. Start with the taco shells. They are probably a bit dry and not too pliable. Nobody likes a sharp taco shell, so take a skillet add a smidgen of butter, turn the burner to as low as it can go, lay on shell for about 10 seconds per side, just enough to warm it up and make it nice and soft.
  3. Next, take your Salsa Chicken out of the fridge and chop it up into bite-sized portions, ½ by ¼ of an inch sections. Use a little bit of oil, take ¼ cup of your CPL Mac Salsa Smack and add it to the chicken and oil over low heat for about 2 mins or until it's nice and hot. This will dry out your chicken a little bit, but hey two day old fridge chicken will never taste better! Also, the liquid from the salsa will help retain some of the moisture.
  4. While your chicken is cooking off this is your chance to start building your taco to perfection. Take your beefsteak and chop it into bite sized portions no more then ¼ inch cubes.
  5. Slice your avocado down right down the middle and pull out the seed. Not gonna lie this is my favorite part preparing an avocado. Take one half put it in the fridge or make some guacamole. For the second half, slice it right down the middle and peel. Use your knife and thinly slice the avocado into creamy green slices of delight.
  6. Next chop up your jalapeño slices into nice spicy nibbles. I know you're salivating right now, but you're almost finished.
  7. Hurry up and turn around! Ok, your chicken is perfect. Turn off the heat place your incredible, delectable chicken onto your taco shell in a row straight down the middle.
  8. Add tomatoes, avocados, jalapeños, and Sour Cream and Yum to your preference
  9. Now take your garlic cheddar cheese and sprinkle it lightly on top. If you don't mind a sloppy taco, add about a tablespoon of Mac's Salsa to add the extra kick.
  10. POOF! your done, call in the kids, wives, neighbors, in-laws, whoever you want. Now impress them by saying it only took you 10 minutes and everything is from scratch!

 

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Posted in Dinner, Lunch, Mexican

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