There are a ton of ways to make tacos – even specifically chicken tacos. This is one of my favorites as its pretty simple, just needs a small bit of pre-planning and dinner is ready in under 30 minutes. The marinade on the chicken is the key to getting all that yummy flavor for these Spicy Pollo Asada Tacos.
The way you build these tacos does matter. Also make sure you cook your corn tortillas in a pan or grill pan. They shouldn’t be fully crispy but they should be warmed thru with a little bit of color on them. I like to put the sour cream down first so that you get some in each bite and not just the dollop on top. Then add the shredded cheese before the chicken. This helps the cheese get all melty. And then top it all with a healthy heap of salsa.
Substitutes and Variations:
I’ve included a recipe for this spicy tomato corn salsa that is super easy to make. But if you dont have the time or energy to put it together, just use your favorite store-bought salsa. I do suggest looking in the fresh food case near the cheese and pasta. They usually have fresher more flavor salsas than you find in the chip aisle. I’ve also listed corn tortillas for these tacos. You can totally use flour tortillas, if that’s what your family prefers.
Suggestions for Sides
These are some hefty tacos, so you may be able to serve them on their own. If you need to make them go farther or just want the whole taco platter experience, I would suggest cilantro rice and some slow cooker black beans to go with. The rice is made just as you would normally make long grain rice (be sure to salt the water). Once the rice is done fold in a quarter cup lime juice and a half a cup of chopped cilantro.
Tools that may make this recipe easier:
You are going to need a way to grill the chicken. If that’s a grill pan on the stove, a propane grill, or a charcoal grill – that’s up to you. Just make sure you are getting some kind of char on the chicken as thats part of what makes it Pollo asada and not just pan fried.
Now Let’s Get Cookin’!
Spicy Pollo Asada Tacos
Ingredients
- 15 Corn Tortillas
- 1 cup Sour Cream
- 1 cup Cheddar Cheese shredded
- 2 cups Tomato & Corn Salsa see recipe below
For the Chicken
- 8 Chicken Breast, thin-sliced boneless, skinless
- ⅓ cup Oil
- 1 cup Chicken Broth
- 2 Limes juiced and zested
- 1 tbsp Chili Powder
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1 tsp Cumin
- 1 tsp Onion Powder
- 1 tsp Pepper
Instructions
- In a gallon sized-zipper bag, add all ingredients EXCEPT chicken. Mix around until fully incorporated then add Chicken and seal bag. Place in refrigerator to marinade for at least 30 minutes (up to 24 hours).
- If making salsa (from recipe below), put it together at least 30 minutes before planning to serve.
- Preheat grill or grill pan to medium-high. Once hot, place chicken breasts on grill, reserve marinade. Brush each piece with marinade and cook for 10 minutes. Flip each piece and brush with marinade again. Cook another 10 minutes. Discard remaining marinade.
- Remove chicken from grill to a cutting board. Let rest for 5 minutes before chopping.
- In a frying pan or grill pan over medium-high heat, cook each tortilla for 20-30 seconds on each side. (Use oil spray, if desired).
- To build a taco, smear the cooked tortilla with sour cream and then sprinkle with cheese. Add a portion of chopped chicken. Then top with a hefty scoop of salsa.
Tomato & Corn Salsa
Ingredients
- 2 Roma Tomatoes small diced
- ½ Medium Red Onion small diced
- ½ cup Chopped Cilantro
- 1 Medium Jalapeno seeded and small diced
- 1 tsp Salt
- 2 tbsp Lime Juice
- 1 10oz can White Corn Drained
Instructions
- In a small bowl, combine all ingredients thoroughly.
- Cover with plastic wrap (or make in container that has a lid) and place in refrigerator for at least 30 minutes. It will keep for up to 3 days.
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These sound great! I love tacos.
Yum! How delicious! #Talkaboutittuesday