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Cooking + Entertaining

Chicken tacos: the recipe for Mexican tortillas with chicken and vegetables

Chicken tacos: the recipe for Mexican tortillas with chicken and vegetables


Yo chicken tacos They’re delicious tortillas stuffed with spiced chicken breast and vegetables, a variation on the classic Mexican tacos made with beef. Tacos are a typical street food tex mex cuisinea simple and tasty preparation ideal to serve as single dish for a tasty lunch or to take away for a picnic.

In our recipe we fill the corn tortillas with marinated and roasted chicken, pico de gallo – the famous Mexican sauce made with tomatoes, bell peppers, onions and cilantro – and guacamole. However, you can customize the tacos according to your tastes, adding, for example, cheesebeans, peppers and your favorite sauces.

Discover how to prepare delicious chicken tacos in Bit: They are perfect to delight your guests during a themed dinner along with other specialties such as chili con carne, nachos and fajitas. After trying the chicken version, don’t miss the fish tacos and cauliflower tacos, a delicious 100 percent vegan alternative.


extra virgin olive oil

How to make chicken tacos

Prepare the marinade: arrange the garlic, cut into thin slices, in a baking dish and add the paprika, mustard, Worcestershire sauce and oil. Finally season with ground pepper and add salt. 1.

Mix all ingredients well, spreading the marinade evenly over the bottom of the dish. 2.

Now arrange the chicken slices and brush them with the marinade. 3. Then cover with transparent film and let rest in the refrigerator for 2 hours.

Meanwhile, take care of the pico de gallo: wash the tomatoes and peppers and cut them into cubes; also finely chop the onion. Then transfer all the vegetables to a small bowl. 4.

At this point, perfume with the coriander, washed and chopped, and squeeze the lemon through a narrow mesh strainer. 5.

Season with salt and pepper, mix well 6 and keep aside.

Now move on to the guacamole sauce: cut the avocado in half and remove the pit 7.

Place the pulp in a container and mash well with the tips of a fork. 8. Season with the lemon juice and a pinch of salt, then set aside.

Now place the chicken on a hot grill, letting it cook for about 5 minutes on each side. 9.

Once ready, move it to a cutting board and cut it into slices first. 10 and then cubed.

Heat the tortillas in a nonstick skillet. eleventhen stuffed with all the ingredients: pico de gallo, guacamole sauce and chicken.

Your chicken tortillas are ready: place them on a serving plate and serve 12.


You can use the guacamole to flavor the pico de gallo and guacamole if you like juice of lime instead of lemon

If, on the other hand, you don’t particularly like the taste of avocado, you can replace the guacamole with yogurt sauce, fresh, light and with a delicate flavor.


Chicken tacos should be eaten immediately after preparation, but the ingredients can be stored separately for a day: the tortillas, wrapped in food paper, in a cool, dry place; the filling, on the other hand, covered with food film, in the refrigerator.

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