Crispy Chicken Tacos

recipe and images from Hestan

MAKE THIS WITH: Hestan Skillet

Ingredients:

Ingredients for the Chicken:

• 1 pound boneless skinless chicken breast, diced into small pieces 

• 2 teaspoons cumin powder

• 2 teaspoons chili powder

• 2 teaspoons dried oregano

• 3 tablespoons tomato paste

• 1 jalapeno, sliced 

• 2 teaspoons kosher salt

• 1 teaspoon black pepper 

• 2 cups shredded Monterey jack cheese

• 16 corn tortillas 

• Sour cream for garnish 

Ingredients for the Pico De Gallo:

• 5 roma tomatoes, seeds removed and diced finely 

• ½ large red onion, finely diced 

• 1 bunch cilantro, chopped finely 

• Juice of 3 limes 

• 1 jalapeno pepper, finely diced 

• 1 serrano pepper, finely diced 

• 1 tablespoon kosher salt 

Ingredients for the Guacamole: 

• 3 large ripe avocados

• ½ large red onion, finely diced 

• 1 bunch cilantro, chopped finely 

• 1 jalapeno pepper, finely diced 

• 1 serrano pepper, finely diced 

• Juice of 3 limes

• 1 tablespoon kosher salt 

Directions:

1. Begin by putting diced chicken in a bowl and add in cumin powder, chili powder, oregano salt, and sliced jalapenos and mix until combined. Let this mixture sit for 1 hour or up to  overnight in the fridge. 

2. Preheat a skillet over medium with 3 tablespoons of neutral oil. Add in the chicken and tomato paste, cook for about 5 minutes and continue to stir. Add in about 1 cup of water and simmer for 10-15 minutes on low. 

3. While the chicken is cooking make the pico de gallo and guacamole. 

4. For the pico, combine diced tomatoes, onions, jalapeno and serrano peppers, cilantro, salt and lime juice. Mix and adjust for seasoning. Feel free to make it more or less spicy. Set aside. 

5. For the guacamole, in a bowl add in avocado, red onion,  jalapeno and serrano peppers, cilantro, salt and lime juice. Mash with a fork but leave chunky and adjust for seasoning. Feel free to make it more or less spicy. Set aside. 

6. Once the chicken is cooked, heat a large nonstick skillet with 2 tablespoons of neutral oil. Take a tortilla and dip it into the juice from the chicken and place into the skillet. Sprinkle half the tortilla with shredded cheese and top with about 3 tablespoons of chicken. Fold the other half of the tortilla over and allow to cook till the cheese is melted and the tortilla is crispy, then flip and allow the other side to crisp up. Continue this process until all chicken is used up. 

7. Place tacos on a sheet lined with paper towels to rest until all the tacos are cooked. 

8. Open tacos and fill with guacamole and pico de gallo, garnish with sour cream if desired.