Tacos that will leave your mouth watering for more!

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)

1 ½ pounds chicken, sliced into ½ inch think pieces
8 tortillas, flour
2 avocados, sliced
2 cups spinach leaves
Shredded cheese for topping

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

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


  1. Prepare marinade by combining all ingredients together in a glass bowl.
  2. 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.
  3. Place sliced chicken in ziplock bag. Top chicken with marinade and coat evenly. Marinade for 20-30 minutes in refrigerator.
  4. While chicken is marinating, prepare pico in medium glass bowl. Mix all pico ingredients together.
  5. Repeat the same steps when adding lime to pico. Zest first, then cut in half and squeeze juice into pico mixture.
  6. 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.
  7. Place chicken, greens, pico, avocado and cheese in tortilla. Enjoy!

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