Tacos have become a very common dinner item for my husband and me. We have it at least once a week. It’s so yummy and easy to make! The nice thing is, we usually have chicken or steak with veggies for dinner one night, and then, we cut up the leftovers for tacos the next day. That way, we only have to cook once, and we get two different meals out of it. Makes life a lot easier if you ask me!
This time around, my husband and I decided to have chicken tacos because I had made mango salsa the day before. Since it was a last minute decision, I didn’t bother making two meals out of it. I just ran out to the market and picked up a half chicken breast. This will make 6 small street tacos. That’s plenty for the two of us, but if you’d like more, simple double, triple, or quadruple the recipe.
It took me less than 30 minutes to make this meal. Woo!
1/2 chicken breast
1 tbsp olive oil
1/2 tsp garlic powder
1/4 tsp salt & pepper
1/4 tsp chili powder and/or cayenne powder (optional)
1/4 tsp cumin (optional)
mango salsa or pico de gallo
Rinse off the chicken breast. Then, trim off the excess fat, and cut it into small cubes.
Drizzle olive oil over the cubed chicken. Sprinkle salt, pepper, chili powder and cumin over the cubed chicken. Use a spoon to mix all the ingredients together. On high heat, add some olive oil to a frying pan. Wait about 2 minutes for the oil to get hot.
Once the oil is hot, add the chicken. Let the chicken cook one side for 4 minutes. Then, flip and allow the other side to cook for 3 minutes. After 3 minutes, stir the chicken around for another minute to ensure all pieces are fully cooked.
Heat the tortillas over the burner. Place them in a tortilla warmer or kitchen towel to keep them warm. Once all tortillas are heated, plate them. Scoop some chicken onto each tortilla and top with mango salsa.