People usually think of tacos as an easy weeknight meal. Not me. The filling might be easy but as I'm chopping up all the various toppings, filling bowl after bowl to put in the center of the dining room table, I find myself thinking "this is most certainly not an easy weeknight meal." Am I alone in this?
These Green Chile Chicken Tacos are worth it, though. The filling is certainly easy to put together - you're just chopping chicken, mixing with seasonings and cooking in a skillet before adding the green chiles. Simple. The toppings might take a bit more time to get together but they're all worth it. Even the lime wedges. I squeezed a bit of fresh lime juice over each of my tacos and it really brightens them up.
We all loved these. I increased the chicken to 1 1/2 pounds and it made enough for five tacos at dinner (although SP did overfill both of his tacos) and there was only enough leftover for two more tacos the next day. Baby Girl was, as she likes to say, a member of the clean plate club.
I can't wait to make this again, I'll just allow myself some more time for those pesky toppings.
Green Chile Chicken Tacos
As seen on So Tasty, So Yummy
2 tablespoons vegetable oil
1 1/2 teaspoons cumin
1 1/2 teaspoons garlic powder
1 1/2 teaspoons oregano
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 pounds boneless skinless chicken breasts, cut into cubes
4 ounce can chopped green chilies
shredded Monterey Jack cheese
Whisk together the oil, cumin, garlic powder, oregano, salt and pepper in a medium bowl. Toss the chicken in the mixture to coat. Can be done in advance and refrigerated until ready to cook.
Heat a large non-stick pan over medium-high heat. Add the chicken, sauté for 3 to 5 minutes. Add the chilies and sauté for 3 to 5 minutes more. Reduce heat to low and simmer until ready to serve.
Warm the taco shells and fill each with cheese, then top with hot chicken, lettuce, tomatoes, guacamole and a squeeze of lime juice.