chicken soft tacos

Chicken Soft Tacos

Look at me, I’m consistently cooking! For most adults this is not a big deal but if you have been following this recipe challenge you will know that the challenge has been real. This week I made chicken soft tacos and I even cut up produce.

I know. Will miracles never cease?

This is another easy recipe I have been meaning to try. The original is from my cousin but hers had a bunch of steps and ingredients so I trimmed it to what I thought were the essentials. I had a bell pepper genteelly aging in the back of my fridge so that went into the pan with the onion. It was so old I’m not sure how much flavor it added but I didn’t have to throw it out so I counted it as a win. I can’t tell you where the fresh jalapeno came from without sharing a weird story that won’t add to anyone’s quality of life.

If you don’t have the bell pepper and jalapeno still make the recipe. Have lettuce in the fridge? Tomatoes? Chop those up and add them at the end as garnish. Or just have meat and cheese and tortillas.

No judgement. These chicken soft tacos are very flexible. 

  • 4 tablespoons of bland oil, like vegetable oil
  • 1 bell pepper, medium dice
  • 1 small onion, fine dice
  • 1 jalapeno, fine dice (keep the seeds if you want it spicier, get rid of if you want milder)
  • 1 lime
  • ½ cup shredded cheese (pepper jack just makes it all spicier, which I like, or use whatever you like or have in the fridge) replace with avocado or soy cheese for those dairy free
  • ½ pound to full pound chicken breast, cubed
  • 2 teaspoons chipotle powder
  • 1 teaspoon cumin OR half a packet of taco seasoning
  • Salt ‘n Pepper
  • 6 soft taco sized flour tortillas or 6 corn tortillas, whatever you prefer

Optional but yummy:

  • Shredded lettuce and diced tomato

How to go About It:

  1. Wash and dry your fresh produce (or in my case the aging bell pepper)
  2. Deseed bell pepper and jalapeno then medium dice pepper and fine dice jalapeno
  3. Zest lime then quarter
  4. Heat oil in large skillet (10 to 14 inch)
  5. Add onion and bell pepper and jalapeno. Here is where you can choose your own culinary adventure. I cook the onion and bell pepper practically to death 10 to 14 minutes. You can go about 5 or 7 and have the bell peppers and onion fresher, snapier if you want. Transfer to plate, you’re going to put it back in the pan in a bit so don’t lose it.
  6. Heat more oil in the pan and add chicken, sprinkle with taco seasoning  and add a few tablespoons of water OR cumin, chipotle powder, salt and pepper. Cook, stirring occasionally, until browned and entirely cooked. About 5 minutes.  
  7. Put the peppers and onions back in the pan and stir it all up until warmed through. Turn off heat from under pan so you don’t keep cooking it. Makes the chicken tough.
  8. Wrap tortillas in damp paper towel and microwave about 30 seconds or heat them on a flat, clean and dry skillet. Whichever.
  9. Remember the cheese?  Lettuce and tomato? Here is where it all comes together.
  10. Tortilla. Meat with onions and bell pepper. Salsa or hot sauce (if you want). Cheese. Lettuce. Tomato.
  11. Consume.
  12. Try to get someone else to do the dishes.
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