I usually don’t trust ordering tacos at restaurants because I’m picky about fillings and condiments. So I end up making tacos at home a couple times a month so we can all get our taco fix. You can use this recipe with chicken, pork, beef, ostrich, buffalo,…. whatever rumbles your tummy.
I’m a big fan of boneless, skinless, chicken breasts. Cut the chicken into 1 cm chunks so it cooks super fast and stays moist.
|
1 lb |
chicken |
Leave the chicken on the cutting board in a single layer. Drizzle with olive oil and dash the following seasonings over the top, without stirring/tossing the chicken. (note the measurements are approximate)
| 2 Tablespoons |
olive oil |
| 1 Tablespoon | cumin |
| 1 Tablespoon | chili powder |
| 1 Tablespoon | garlic salt |
Next heat a skillet on high heat. Once hot, add the chicken and DO NOT STIR. Just wait ….
Ok, now see how the chicken starts to turn white where it makes contact with the pan? That means it’s time to stir. Once the pink is gone, turn off the heat and set aside.
I like to fry up white corn tortillas, but you could also warm flour tortillas.
Then put the taco together with your favorite condiments (I just do cheese) and enjoy!
