Chicken Tacos
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Chicken Tacos

Servings

10 tacos

Prep time

30

minutes
Cooking time

15

minutes
Total time

45

minutes

Ingredients

  • 4 Chicken Breasts (or 12 Skinless, boneless thighs)

  • 2 TBS EVOO

  • 2 Cups White Milk

  • 2 TBS White Vinegar

  • 1 TBS Garlic Powder

  • 1 TBS Onion Powder

  • 1 TBS Cumin

  • 1 TBS Chili Powder

  • 3 TSP Ground Coriander

  • 500 ml Sour Cream, divided in half

  • 3 TBS Taco Seasoning

  • 10 Flour Tortillas

  • 5 leaves of Green Leaf Lettuce, halved

  • 2 Tomatoes, diced to 1/4″ pieces

  • Shredded Cheese

Directions

  • In a bowl, clabber the milk by adding the vinegar and stirring well.
  • Whisk in the Garlic, Onion, Cumin, Chilli powders and 1 TSP of the Coriander Powder
  • Slice the breasts up into 1/4″ thick strips and add to the milk mixture.
  • Marinate for 30 – 45 minutes
  • Fry up the chicken strips in 2 TBS of EVOO. When halfway done, add 3 TBS of Taco Seasoning.
  • Simmer till all the liquids are gone.
  • Wrap a tortilla shell in moist paper towel and microwave for 10 seconds to soften it up.
  • On the tortilla, spoon on some of the sour cream, add the hot meat and the cheese on top of the meat.
  • Add half a leave of lettuce and some unmodified sour cream and top with chopped tomatoes.
  • EAT!

Notes

  • Add jalapenos, avocados, peppers, whatever you like!