Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, sliced into thin strips
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled queso fresco cheese
- 8-10 small corn tortillas
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. In a large skillet over medium-high heat, heat the olive oil until hot.
2. Add the chicken strips, cumin, smoked paprika, garlic powder, salt, and black pepper to the skillet. Cook for 5-7 minutes or until the chicken is cooked through.
3. Add the diced onion, red bell pepper, and green bell pepper to the skillet. Cook for an additional 3-5 minutes or until the vegetables are tender.
4. Warm the tortillas in a separate skillet or in the microwave.
5. To assemble the tacos, place a spoonful of the chicken and vegetable mixture onto each tortilla. Top with chopped cilantro and crumbled queso fresco cheese.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 2-3 tacos per person
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 20g
- Protein: 20g
Substitutions for ingredients:
- Chicken can be substituted with beef or pork.
- Queso fresco cheese can be substituted with feta or goat cheese.
Variations:
- Add sliced avocado or guacamole to the tacos.
- Serve with a side of black beans and rice.
Tips and tricks:
- To prevent the tortillas from breaking, warm them up before assembling the tacos.
- Use a non-stick skillet to prevent the chicken from sticking to the pan.
Storage instructions:
- Store leftover chicken and vegetable mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken and vegetable mixture in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the tacos on a platter with a side of black beans and rice.
Garnishes:
- Chopped cilantro and crumbled queso fresco cheese.
Pairings:
- Serve with a side of black beans and rice.
Suggested side dishes:
- Black beans and rice.
Troubleshooting advice:
- If the chicken is sticking to the pan, add a little more oil to the skillet.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Pollo Motuleño is a traditional Mexican dish from the Yucatan region.
Flavor profiles:
- Smoky, spicy, and savory.
Serving suggestions:
- Serve with a side of black beans and rice.
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Region: Mexican