Chicken Tacos

Weeknight Tacos

For a spicy weeknight dinner, try this Chicken Taco recipe that packs a big punch of flavor and texture. Tacos make for a great dinner because each person can add their favorite toppings and everyone ends up with a smile on their face. Leftover chicken makes this dish even easier to quickly throw together - grilled, baked or rotisserie chicken will work. The staff at The Cooking School staff at Jungle Jim's International Market love it when we can enjoy testing a taco recipe!

Start by heating the olive oil in an 11-inch skillet over medium heat. Add the chopped onion, salt and pepper and sauté until softened, 3-4 minutes.

Stir in the chili powder, cumin and oregano.

Stir to combine. The aroma is wonderful!

 Add the drained tomatoes and pureed chipotles.

Stir to combine and bring the mixture to a simmer.

Stir in the chicken, cover the pan and cook over low heat, stirring occasionally, until chicken is heated through, 7-8 minutes. Taste for seasoning and set aside.

An easy way to slice an avocado is to cut it in quarters, Twist and pull them apart. Remove the pit. If the avocado is ripe, the peel will pull off easily. Slice into thin pieces or dice - your choice. Set aside.

Heat a small cast iron skillet over medium-high heat. Warm the tortillas one at a time, turning once, until slightly puffy and just beginning to show char marks.

The steamy, fragrant chicken is ready to be stuffed into the charred corn taco shell.

Assemble tacos by spooning some of the chicken mixture over a warmed tortilla. 

Top with avocado slices, cheese, cabbage, cilantro and sour cream. Squeeze lime juice over all, fold your taco in half and enjoy.

Who wouldn't be pleased to enjoy several of these bad boys?! A cold beer and some hot sauce might be in order. Just sayin'.

Chicken Tacos

1 tablespoon olive oil

1 medium onion, chopped

½ teaspoon salt

¼ teaspoon pepper

1 teaspoon chili powder

½ teaspoon cumin

½ teaspoon oregano

1 14.5 ounce can petite-diced tomatoes, drained

1½ tablespoons pureed chipotle in adobo sauce

2 cups shredded cooked chicken

12 small (5½-inch) corn tortillas

1 large ripe avocado, pitted and sliced

6 ounces crumbled queso fresco or shredded cheddar cheese

1 cup thinly sliced red cabbage

½ cup fresh cilantro leaves

½ cup sour cream

1 lime, cut into wedges

Heat olive oil in an 11-inch skillet over medium heat. Add the onion, salt and pepper and sauté until softened, 3-4 minutes. Stir in the chili powder, cumin and oregano. Add tomatoes and pureed chipotles and bring to a simmer. Stir in the chicken, cover pan and cook over low heat, stirring occasionally, until chicken is heated through, 7-8 minutes. Taste for seasoning and set aside.

Heat a small cast iron skillet over medium-high heat. Warm tortillas one at a time, turning once, until slightly puffy and just beginning to show char marks.

Assemble tacos by spooning some of the chicken mixture over a warmed tortilla. Top with avocado slices, cheese, cabbage, cilantro and sour cream, squeeze lime juice over all, fold taco in half and enjoy.

Serves 4