How to Make Nicaraguan Chicken Tacos | Tacos Nicaraguenses de Pollo

chicken

🥗Healthier: turkey

💰Cheaper: pork

Turkey is leaner while pork is often less expensive.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat adds fiber, while flour tortillas are more affordable.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

hot sauce

🥗Healthier: salsa

💰Cheaper: ketchup

Salsa provides flavor with less heat, while ketchup is often cheaper.

In a large pot of boiling water or stock, add chicken breasts and season with sazon, adobo, garlic powder, black pepper and salt.

Once chicken breasts are cooked, remove from the boiling/broth and cool, then shred well.

After shredded, saute the chicken in a skillet on medium heat.

Add sliced onions, red peppers and diced tomatoes. Pour leftover broth. Cook until vegetables are tender.

Flavor the shredded chicken with ketchup and worcestershire sauce. Set aside to cool again.

Once done, add cooled shredded chicken to the corn tortillas and roll them into taquitos.

In a hot pan, with olive oil, fry the tacos seam-side down until golden brown. About 2-3 minutes each side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens