These healthy chicken tacos with pico de gallo are a delicious recipe to make at home in less than 20 minutes. Pan fried chicken, lettuce, avocado slices, pico de gallo and we have our fresh, crunchy and flavoursome tacos. Scroll down to see the recipe!
Tacos are perfect for this season! Plus it can be packed into a lunch box for work or school.
There are so many different Mexican tacos: tacos al pastor, head tacos, steak tacos, shrimp tacos, fish tacos, chicken tacos, pork tacos, veggie tacos….I think you can make tacos from anything you want, being able to choose your own toppings gives tacos a personalized flavour that I love.
To find the typical Mexican ingredients can be tricky sometimes so I used basic ingredients in this recipe like: chicken, avocado, lettuce…Topped with a quick and fresh Mexican pico de gallo featuring onion, tomatoes, coriander and lime juice (see it in the photo below).
The origins of the taco are really unknown. It is believed that the origin of the taco started in Mexican silver mines. Mr. Pilcher believes that they came about some time in the 19th century It is fairly new! It is believed that the word taco originally referred to pieces of paper that miners would wrap around gunpowder and use in holes that were carved into the face of the rock. Taco shops came next, mostly for working class Mexicans. Then big fast-food chains started offering tacos and it is how tacos become popular internationally.
Traditional Mexican tacos are made with fresh corn tortillas, although nowadays many Mexican food chains use tortilla shells that have been already pre fried because they last longer. I prefer avoiding the frying thing and make my tacos with fresh tortillas, you just have to heat it up for a couple minutes in a pan or microwave. Go for these, they are healthier and better!
The simplicity of the tacos makes them a food that almost anyone can make at home in a hurry. They are easy to make, inexpensive, and can be created with a person’s preferences. Still now tacos are generally eaten without utensils so you don’t even need anything else. Just enjoy them!
Did you like this recipe? Take a picture and share it on Twitter or Instagram with the hashtag #shoothecook. Or Pin it. Do you follow us on Pinterest? I hope so. Cheers, friends!
These healthy chicken tacos with pico de gallo are a delicious recipe to make at home in less than 20 minutes. Scroll down to see the recipe!
- 1 medium chicken breast
- 1/2 avocado
- 1 cup lettuce or any green leaves
- 1 small peach, finely diced
- 1 cup yellow or red onion, finely chopped (1/2 onion)
- 1 cup chopped tomatoes, seeds removed and diced (about 1 ripe tomatoe)
- 2 Tbsp finely chopped coriander
- 1/2 lime juiced
- 1/4 tsp of salt or more to taste
- 2 slices of canned pickled jalapenos, finely chopped (optional)
Combine the tomatoes, onion, peaches and jalapenos in a small bowl. Mix well and add lime juice, coriander and salt. Cover and let sit in the fridge for at least 15’ before serving. Refrigerate for up to 3 days.
Sprinkle salt and pepper on both sides of the chicken. Heat a medium skillet with a drizzle of olive oil over a medium-high heat. Place the chicken breasts in the hot pan and sear for 2' on each side. Reduce the heat to low, cover and cook for around 8-10' depending on how thick your chicken breasts is. Remove from the heat and let the chicken rest covered for a further 10'. Using two forks or your hands, shred chicken and set aside.
Heat up corn tortillas in a non stick sauce pan or microwave for a minutes until tortillas are soft. Place lettuce leaves and chicken in the tortillas and top with pico de gallo and avocado slices. Garnish with more coriander and serve.
Leave a Reply