Recently, I have been trying to eat a little more fish and even try the vegetarian options at work more often for lunch, because I naturally tend to eat quite a lot of meat. So no surprise that I started craving taco’s for dinner (typical me!). Hence my choice for tonights dinner: Chicken tacos with homemade Pico de Gallo. Succulent chicken with a fresh, tomato-ey, limey but spicy zing to it.
- 1/2 chicken breast
- 6 small tortilla (I prefer them soft rather than the hard shells)
for the Pico de Gallo:
- 2 cloves of garlic, finely chopped
- 1 medium onion, finely chopped
- 250 gr. cherry tomatoes or other tasty tomatoes that you can find (e.g. Roma tomatoes are a good alternative)
- Juice of 1 lime
- 1/2 small jalapeño, deseeded and chopped (or hot paprika powder if you cannot find fresh jalapeño)
- a good bunch of fresh coriander (if you don’t like this, you can use fresh parsley instead)
- salt and pepper to taste – optional: minced garlic, cumin
Wash and chop all your ingredients, including the fresh coriander. Mix in a medium bowl and leave in the fridge for a good 30 minutes, stirring occasionally for the flavours to mix.
On the side, chop your chicken breast in nice small cubes. Put a pan on low heat, then add the tortillas and a lid, so these can heat up slowly.
In a separate pan, melt a nob of butter. Once the pan is really hot (and your butter has melted), add the chicken. Season with salt, pepper and other spices such as cumin or minced garlic. Fry the chicken until cooked through. Take off the heat. Also take the Pico de Gallo out of the fridge and give it a good stir.
To fill the tacos: Take a tortilla and place on a plate. Add some chicken, then some Pico de Gallo. Take another tortilla, add onto the plate, add some chicken and some salsa. Repeat till all your tortilla’s are filled. Serve hot and enjoy!