Crispy Chicken Tacos
Ground chicken seasoned with taco seasoning, fresh onion, jalapeno, garlic, and cilantro and pan-fried in a corn tortilla in olive oil until golden brown and crispy. Served with a homemade, spicy citrusy lime mixed greens tomato salad. Then, drizzled with cool creamy Cholula sour cream.
Servings 4 servings
Calories: 399kcal
Ingredients
- 1 bunch cilantro
- 1 medium onion
- 1 medium jalapeno
- 3 garlic cloves peeled
- 1 pound ground chicken
- salt and pepper
- 2 tablespoons taco seasoning
- 8 corn tortillas
- 2 tablespoons avocado oil
- ¼ cup sour cream
- 2 tablespoons Cholula Hot Sauce
- 1 lime juiced
- 4 Campari tomatoes
- ½ 5- ounce bag of mixed greens
- Optional: chopped cilantro for garnish
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Make the Aromatic Paste: Twist off the bottom stems from the cilantro, rinse, and dry. Cut off both ends of the onion, peel, and cut into large chunks. Finally, cut off the stem of the jalapeno into large chunks. Add all ingredients into a food processor with the garlic cloves and chop.
- If you do not have a processor, chop the cilantro leaves with the garlic, small dice the onion and jalapeno, and combine them in a bowl.
- Season the Ground Chicken: Reserve 2 tablespoons of the blended aromatics and set it aside. Combine the remaining aromatic paste with the ground chicken in a mixing bowl—season with salt, pepper, and taco seasoning.
- Make the Tortillas: Evenly divide and spread the ground chicken mixture onto the corn tortillas.
- Cook the Chicken Tortillas: Heat olive oil in a large cast iron skillet on medium heat. Cook meat side down for 4 minutes; if the meat begins to brown before the 4 minutes are up, lower the heat to continue uniform cooking. If placing more than one, turn 180 degrees halfway through cooking.
- Press and hold down with a spatula if the tortilla sides lift up. Then, flip to brown the tortilla side for 1 minute.
- Make the Cholula Sour Cream: While the meat is browning, combine the sour cream, Cholula hot sauce, and half of the lime juice, season with salt and pepper, and chill in the fridge covered.
- Make the Tomato Salad: Cut the tomatoes into eighths or quarters, depending on their size. You want medium chunks. Then, combine the tomatoes with the remaining aromatic blend and lime juice, season with salt and pepper, and set them aside.
- Plating Up: When the tortillas are done, toss the tomato salad with the mixed greens. Serve two tortillas per person. Place the tortillas chicken side up top with the mixed green tomato salad, and drizzle with the Cholula sour cream sauce.
- Optional: Garnish with chopped cilantro.
Video
Nutrition
Calories: 399kcal | Carbohydrates: 32g | Protein: 24g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 383mg | Potassium: 898mg | Fiber: 5g | Sugar: 3g | Vitamin A: 825IU | Vitamin C: 30mg | Calcium: 88mg | Iron: 2mg
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