Basic Chicken Tacos Recipe

May 11, 2011 4:41 pm

Tacos fit for a great family meal

The taco is our household’s favorite way of using up leftovers: any little bit of last night’s protein (be it fish, chicken, pork, beef) can be chopped up, seasoned in a vaguely Mexican manner, and then served with fresh chopped cilantro, red onion, salsa, and a squeeze of lime. The trick is to chop the meat finely, season it well, and then fry it over high heat in copious amounts of olive oil to give it a richness and crispness that allows a little meat to go a long way.

Servings: 4 servings


2 tablespoons olive oil
2 cups leftover chicken, roughly chopped
chili powder
Pimenton de la vera (a.k.a. smoked paprika)
fresh cilantro, chopped
warm corn tortillas
lime wedges
  1. Heat the olive oil in large heavy pan until smoking.
  2. Add the chicken and spices. 
  3. Cook, stirring occasionally, until the chicken crisps up.
  4. Serve on warm corn tortillas with chopped fresh cilantro, onion, salsa, and a squeeze of lime.
Level of Difficulty: 
Prep Time: 
20 minutes
Cooking Time: 
20 minutes
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