How people don’t eat tacos everyday is beyond me. These tacos especially. Everytime I have them, I think that I need to make them more often. They’re lightly fried, which accounts for a large part of its amazingness, so consider this step essential. These tacos are amazing, and you need to make them and understand what I’m talking about.
To make the chicken filling, chop up some boneless, skinless chicken breast and season with cumin, chili powder and salt or taco seasoning. Let it sit for a few hours before using, if possible. Crack a can of green chilies and chop some garlic to throw into the pan with the chicken.
Fry everything up! Soooooo tasty.
Then load the mixture onto some tortillas. I’ve used both corn and flour tortillas for this, and both have been amazing.
The next step is to fry them. I used about 1/2 cup of vegetable oil for the whole lot. I really didn’t feel like they were too greasy, but just the right amount of crispy. Fried won in the battle of fried vs. non-fried tortillas, hands down.
Line them up so you can load them up with some tasty toppings, like Monteray Jack Cheese.
For me, the next step has to be a bit of sour cream and a few dashes of hot sauce.
Then I needed a bit of Pico de Galo and some Creamy Guacamole. TACO PERFECTION.
Green Chili Chicken Tacos Recipe
1 lb boneless skinless chicken breasts, cut into chunks
3 tbsp olive oil
1 can green chilies (127 ml)
4 cloves garlic, minced
½ tsp ground cumin
¼ tsp chili powder
¼ tsp salt
½ tsp taco seasoning (optional)
Tortillas (Flour or Corn)
Vegetable oil for cooking
Monteray Jack Cheese
Pico de Galo
1. Add 1 tbsp olive oil, cumin, chili powder, salt and/or taco seasoning to chicken breasts and stir to mix. Let mixture sit in fridge for a few hours, if possible.
2. Add 2 tbsp olive oil to a medium-hot frying pan, and allow to heat for a few moments, then add garlic. Cook for 2-3 minutes until garlic becomes aromatic. Add chicken and green chilies, stirring occasionally until chicken is cooked through. Remove from heat.
3. Add vegetable oil to medium-hot frying pan, until it pools slightly in the bottom and allow a few minutes for it to warm up. Line up tortillas and add a few spoonfuls of the chicken mixture. Fold tortilla in half and place in frying pan for a few minutes until golden brown, then flip and cook other side until golden brown. Remove to a paper towel lined plate.
4. Top with toppings of choice, like monteray jack cheese, sour cream, hot sauce, pico de galo and guacamole.