Chicken Tacos (Tacos de Pollo)
- 3 cups cooked chicken shredded
- 1 cup chicken stock
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- ¼ teaspoon dried oregano
- 1 teaspoon tomato paste
- Salt and pepper
- 8 soft corn tortillas
- 1 avocado pitted and diced (tossed with lime juice and salt)
- ⅓ cup sour cream
- 1 cup queso fresco crumbled
- Tomatillo salsa
- Fresh cilantro for garnish
- Place the chicken stock in a sauce pan, add the tomato paste, cumin, chili powder, and oregano. Bring to a boil, then reduce the heat to medium and add the shredded chicken. Season with salt and pepper, cook for about 3 to 5 minutes.
- Heat the tortillas on a nonstick skillet, then wrap them in aluminum foil to keep them warm.
- To assemble: spread one tortilla with sour cream, then top with chicken, tomatillo salsa, avocado and queso fresco. Season with salt and pepper to taste and serve with lime on the side. Repeat the process with the remaining tortillas or just let every person assemble their own taco.
Joan from Foodalogue is having a “Culinary Tour Around the World” and this time she is going “South of the Border”. The first country on the tour is Mexico and because I love their food so much, I decided to join her with these delicious Chicken Tacos with tomatillo salsa. They were easy and quick to make and full of flavor. You can make the tomatillo salsa one day before and use leftover chicken.
One of my favorite Mexican foods are tacos, so I was inspired to create these traditional Mexican Chicken Tacos with my own twist.
Buen provecho amigos!