Pollo Taco Recipe
Shredded chicken with pico de gallo
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Ingredients
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Chicken
Pico de Gallo
Taco Assembly
Method
Chicken Preparation
- 1
Cook the Chicken
In a medium saucepan, combine the boneless, skinless chicken breasts and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the chicken is cooked through.
- 2
- 3
Season the Chicken
In a large skillet, heat olive oil over medium heat. Add the shredded chicken, salt, pepper, cumin, garlic powder, and onion powder. Stir to combine and cook for an additional 5-7 minutes, allowing the flavors to meld.
Pico de Gallo Preparation
- 4
- 5
Mix the Pico de Gallo
In a medium bowl, combine the diced tomatoes, red onion, cilantro, jalapeño, lime juice, and salt. Mix well and set aside for flavors to develop.
Taco Assembly
- 6
Warm the Tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until soft and pliable.
- 7
Assemble the Tacos
Place a generous portion of seasoned shredded chicken in the center of each tortilla. Top with a spoonful of pico de gallo, slices of avocado, and a dollop of sour cream.
- 8
Serve
Serve the tacos immediately while warm, garnished with additional cilantro if desired.