Paulaisms Chicken Tacos
Recipes

These chicken tacos are just delicious. I usually serve both chicken and potato tacos (recipe to come) to satisfy the vegetarian guests as well. The potato added to the chicken is a moist, comforting flavor that is undeniably yummy. You have to try them and you will be hooked.  We do Taco Tuesday at our home once a month and every time we have more friends that come to try my tacos.  My mom gave me the initial recipe, but I had to “juj” it up of course. If I have the time I make my own salsa for added flavor instead of the La Victoria…but let’s be honest that isn’t often.

Ingredients
1 lb of ground chicken
2 large russet potatoes – diced
1 medium onion – chopped
1 bell pepper – diced
2-3 garlic cloves – minced
1/3 package of frozen mixed veggies
3/4 jar of La Victoria Cilantro Salsa
1 teaspoon of garlic salt
1 teaspoon of cumin
1/2 teaspoon of thyme
1/2 teaspoon of oregano
1/2 teaspoon of marjoram
1/2 teaspoon of garlic salt
1 cup of chicken broth
Salt & pepper to your taste
3 tablespoons of canola or vegetable oil
1 cup of shredded cheddar and/or monterey jack cheese

Directions
In a large saute pan with straight sides over medium-high heat, heat oil. Add onion to pan. Dice bell pepper then add to pan. Cover and cook until onion is translucent. Add garlic (it cooks quickly so watch it closely so it doesn’t burn) add potatoes and  cover. Cook until slightly translucent. About  15 minutes.

Add meat and season with a lil pinch of salt and pepper. Cover the cooking meat so the meat cooks well without losing moisture. When the meat is just about browned and finished add salsa, frozen veggies, chicken broth and all the seasoning. Mix then lower heat, cover and simmer for  20 minutes.

Serve in tortilla of choice (I like to make fresh corn & flour taco shells) and garnish with cheese and leftover salsa. For a little extra something, add a dollop of guacamole and some mixed greens or cabbage.

Love to hear what you think!!

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