Chicken road tacos completely stacked up! Delicious prepared chicken bosom, guacamole, pico de gallo and finished off with a zesty and velvety natively constructed chipotle aioli.
These chicken road tacos taste like something directly out of a 5 star Mexican café! To say they are acceptable, is putting it mildly. The chipotle aioli is the place where it's at, this stuff is astonishing.
A road taco is a moderate taco. A corn tortilla, some meat, a little salsa and possibly some cabbage slaw or cilantro.
This kind of taco utilizes a more modest tortilla, one that effectively fits in your grasp and you can eat in a hurry.
Ingredients
- corn tortillas
- 2 chicken breasts
- cilantro
- pico de Gallo
- 1 tbsp avocado oil
- sour cream
chicken seasoning
- 1/2 tsp salt
- pepper
- 1/2 tsp oregano
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
chipotle aioli
- 3/4 tsp chipotle powder *this is not chili powder
- 1/8 tsp oregano
- 1/2 tsp cumin
- 1/8 tsp garlic powder
- 1/2 tsp salt
- 1 tbsp apple cider vinegar
- 1 tbsp lime juice
- 1/2 c mayo
- 1 tbsp dijon mustard
easy guacamole
- 1/4 tsp salt
- 1 tbsp lime juice
- 1/4 tsp cumin
- 1 tbsp cilantro
- 2 avocados
- 1/4 tsp chili powder
Instructions
- Preheat oven to 400
- Season the chicken breasts with the “chicken seasoning”
- Heat a skillet to medium heat with 1 tbsp avocado oil
- Sear the chicken breasts in the skillet for 3 minutes on each side
- Cover with foil and place the skillet in the oven for 25 minutes
- Prep the guacamole , pico de Gallo and chipotle aioli
- Remove chicken from the oven, let it rest 10 minutes before cutting
- Heat a skillet over high heat, place a few corn tortillas on the skillet, once dark spots start to show, flip it and cook the same way
- Transfer the tortillas to a hand towel, fold one side over the corn tortillas and let them steam for 5 minutes to re-soften
- Put together the tacos
- 2 tortillas stacked > spread the guacamole > chicken > pico de Gallo > sour cream > chipotle aioli > cilantro
source:https://moderncrumb.com
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