Kristy’s Chicken Street Tacos

1 lb boneless skinless chicken cut into small chunks.

2 Tbsp Kristy’s homemade taco seasoning.

½ Tbsp tajin.

½ cup green enchilada sauce.

12 Mission Carb Balance street taco shells.

½ cup chopped cilantro.

½ of an onion, diced.

Juice of ½ of a lime.

1-2 oz queso cotija cheese.

Put your chicken on a well oiled, hot griddle or skillet and cook over medium heat.
Season with the taco seasoning and tajin.
Once the chicken is cooked through (165 F), place it in an aluminum pan and turn the burners off on one side of the griddle. (Keep it in the skillet if cooking on a stovetop but be sure to turn the heat off.)
Add the enchilada sauce to the chicken and stir to coat.
Place the tortillas on the other side of the griddle (or in a separate skillet,) and cook for 1-2 minutes per side.
Place the tortillas in a taco stand.
Fill them with the chicken, cilantro and onions.
Drizzle on the lime juice and then top with the queso cotija cheese.

Course🍽️Main Course

Diets🥩Carnivore...

Category🌮Tacos

Cuisine🇲🇽Mexican

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m