The blend of fresh ingredients and flavors, create a party in your mouth! Maybe it is me, but I love the pico blend in this recipe. I will give you a heads up though, I used an entire bunch of cilantro, so if you are not a cilantro lover just reduce the amount to your flavor preference. Hopefully, you enjoy this recipe as much as I did!
San Antonio Chicken Tacos (Makes 8 Tacos)
Ingredients
1 ½ pounds chicken, sliced into ½ inch think pieces
8 tortillas, flour
2 avocados, sliced
2 cups spinach leaves
Shredded cheese for topping
Marinade
2 tablespoons olive oil
1 lime, juice and zest
1 teaspoon honey
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic powder
2 teaspoon cumin, ground
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon oregano
Pico
1 large tomato, diced
½ cup red onion, diced
2 jalapenos, diced and seeded (leave seeds in for hotter flavor)
1 lime, juice and zest
1 bunch cilantro, chopped
Directions
- Prepare marinade by combining all ingredients together in a glass bowl.
- When adding lime to marinade, zest lime first. Then, cut lime in half and squeeze all the juice into the marinade. Wisk all ingredients until blended.
- Place sliced chicken in ziplock bag. Top chicken with marinade and coat evenly. Marinade for 20-30 minutes in refrigerator.
- While chicken is marinating, prepare pico in medium glass bowl. Mix all pico ingredients together.
- Repeat the same steps when adding lime to pico. Zest first, then cut in half and squeeze juice into pico mixture.
- After chicken has marinated for 20-30 minutes, place chicken and leftover marinade in frying pan and cook 8-10 minutes. Check chicken to ensure it has reached 165 degrees F and is thoroughly cooked.
- Place chicken, greens, pico, avocado and cheese in tortilla. Enjoy!
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