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8 serv.

25 min.

Easy

Ingredients

Ingredients

  • 3 Chicken Breasts (cut into strips)
  • 1 Teaspoon of Cumin
  • 1 1/2 Teaspoons of Chili Powder
  • 1 Teaspoon of Garlic Powder
  • 1/2 Teaspoon of Salt
  • 1/2 Teaspoon of Pepper
  • 8 Small Corn Tortillas (4.5" "street taco" size)
  • 1/4 Cup of Ctoija Cheese

Pico de Gallo Ingredients

  • 1/2 Yellow Onion, Diced
  • 2 Roma Tomatoes, Diced
  • 2 Limes, Divided
  • 1/2 Cup of Cilantro, Chopped
  • 1/2 Jalapeno Pepper

Steps

  1. Heat your griddle to medium-high heat and cover with a thin layer of olive oil.

  2. In a small bowl, combine seasonings including cumin, chili powder, garlic powder, salt, and pepper.

  3. Add chicken to your hot griddle and coat evenly with seasoning mix. Turn a few times to combine.

  4. Cook 8-10 minutes, turning occasionally, until chicken’s internal temperature reaches 165 degrees.

  5. Remove from griddle.

  6. To make the pico topping: In another bowl, combine onion, tomatoes, juice from 2 limes, cilantro, and jalapeño. Stir until well-mixed.

  7. On a small corn tortilla, place a few strips of your grilled chicken. Top with pico and a teaspoon of cotija cheese.

    Steps Image