This isn’t a terribly original recipe, but it’s dead easy and absolutely delicious. It’s a mashup of the Penzey’s recipe for chicken tacos, and a chicken taco recipe from a back issue of Real Simple. It’s become my go-to taco recipe
- 1 lbs boneless, skinless chicken breasts
- canola or vegetable oil
- 1 onion, diced
- salt and pepper
- juice of a lime
- 1 4.5 oz can diced green chiles
- 2 T Penzey’s chicken taco seasoning
- 1/2 C of water
Heat a little oil in a large skillet over medium high heat. Slice the chicken breasts into thin strips, then saute in the oil until they begin to turn brown all over. Remove the chicken to a plate, and add a little more oil to the pan. When the oil is hot, add the onion, season with salt and pepper, and saute until soft and clear. Return the chicken to the pan and sprinkle the lime juice over the chicken and onion. Stir well to coat and cook for 1-2 minutes. Add the green chiles. Season everything with the chicken taco seasoning, and stir to coat. Let cook another minute or two, then add the water. Reduce the heat to medium and simmer for 10 minutes, or longer if you like less sauce.
Serve with hard or soft tortillas, and your favorite taco condiments. These are great dressed simply with a little pico de gallo, and maybe some pickled jalapeno slices for extra kick!
Makes approximately six tacos if you’re hungry and eight if you’re feeling generous.