Chicken Bacon Fresca Tacos Recipe
Grilled chicken, crisp bacon, miso-ginger coleslaw, pico de gallo, fresh house made guacamole, grated queso fresco and southwest crema. GF with corn tortillas.
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Ingredients
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Taco Components
Method
Preparation Steps
- 1
Prepare the Chicken
Season the chicken breasts with salt, black pepper, and olive oil. Grill over medium heat for about 6-7 minutes per side, or until cooked through. Let rest, then slice into strips.
- 2
Cook the Bacon
In a skillet, cook the bacon strips over medium heat until crispy. Remove and let drain on paper towels, then crumble.
- 3
Make the Miso-Ginger Coleslaw
In a large bowl, whisk together the miso paste, grated ginger, and a splash of water to thin. Add shredded cabbage and carrot, tossing to coat evenly. Set aside.
- 4
Assemble the Tacos
Warm the corn tortillas in a dry skillet or microwave. On each tortilla, layer slices of grilled chicken, cooked bacon, miso-ginger coleslaw, pico de gallo, guacamole, and queso fresco. Drizzle with southwest crema.
- 5
Serve
Serve immediately with extra pico de gallo and southwest crema on the side.
