Quick chicken tacos with salsa verde

Back from a great trip out to visit family in Montana (will post at least something from that trip soon), and decided to make something quick tonight. Jessie was thawing out a chicken breast when I got home, so I was pretty much stuck with using that protein (OK, not “stuck,” I actually like cooking with chicken).

We don’t have much in the kitchen, since we’ve been out of town, but we had some fresh corn tortillas in the fridge and the makings (except cilantro) for tacos. If you’re going to make this at home, definitely add some chopped cilantro to the final product.

Here’s what I used:

  • 1/2 Tablespoon Lawry’s taco seasoning (any taco seasoning will probably do — we buy ours in bulk — enough for 10 pounds of meat — from a food service store)
  • 3 cups cubed chicken breast, raw
  • 1 cup chopped onion, medium chunks
  • 1 cup chopped carrots, medium chunks
  • 1/2 Tablespoon all-purpose flour
  • 4 small corn tortillas
  • Salsa verde (make your own or try Herdez).
  • Here’s the hard one: Leyden cheese with Carraway seeds (or similar). Leyden is a Dutch cheese and they make a version with embedded Carraway seeds that is heaven on tacos. Ask your cheese-monger.

Here’s what I did:

  • Thoroughly mix the chicken cubes, taco seasoning and flour.
  • Sautee the onion and carrots in two tablespoons of olive oil for a minute or two — until onions start to go translucent.
  • Add the chicken and sautee until thoroughly cooked.
  • Meanwhile, heat up your corn tortillas.
  • Plate with a stroke of salsa verde and a dash of cheese.
  • Eat and enjoy.

Related posts:

  1. Panko-breaded chicken breast with honey-mustard sauce

About the Author

Owner of a graphic design firm specializing in magazine design and wannabe chef. Former resident of Belgium, the United Kingdom and...North Dakota.