Chicken Tacos | A Sweet Pea Chef

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas offer more fiber, while corn tortillas are usually cheaper.

Heat 1 tablespoon of olive oil over medium-high heat in a large skillet.

Season the chicken thighs with salt and pepper and place them into the hot oil.

Cook the chicken for about 4 to 6 minutes per side or until well browned and cooked through.

While the chicken is cooking, make the pico de gallo salsa by combining diced tomatoes, diced red onion, finely chopped jalapeño, lime juice, chopped cilantro, salt, pepper, and cumin in a small mixing bowl and stir well.

Refrigerate the pico de gallo to let the flavors meld.

In another small bowl, make the chipotle lime sauce by combining greek yogurt, Adobo sauce, lime juice, salt, and almond milk, then stir until smooth.

Once the chicken is cooked, remove it from the pan and set it on a cutting board.

Dice the chicken into small, bite-sized pieces.

Return the diced chicken back to the pan and add 1 tablespoon of taco seasoning.

Cook the chicken with the seasoning for about 1 to 2 minutes, stirring to coat well.

To assemble the tacos, grab a corn tortilla and fill it with the seasoned, diced chicken.

Top the chicken with pico de gallo salsa and drizzle with the chipotle lime sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens