Grilled Chicken Tacos w/ Homemade Pico De Gallo, Guacamole, and Flour Tortillas Recipe
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 This recipe for Grilled Chicken Tacos w/ Homemade Pico De Gallo, Guacamole, and Flour Tortillas is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
Category: |
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Ingredients: |
Ingredients: FOR THE TORTILLAS:
2 C Flour
½ tsp Salt
¾ C Water
3 tbsp Olive Oil
FOR THE CHICKEN:
Olive Oil
Taco Seasoning
Lime Juice
4 Boneless, Skinless Chicken Breasts
FOR THE PICO DE GALLO:
3 Roma Tomatoes, Diced
1 Large Red Onion, Diced
1 Jalapeno, Diced
2 Limes, Juiced and Zested
1½ C Cilantro
Cumin
Salt and Pepper to Taste
FOR THE GUACAMOLE
4 Avocados, Ripe
Juice of 1 Lemon
5-6 Garlic Cloves, Crushed
1 Roma Tomato, Diced
1 Small White Onionm, Diced
TOPPINGS:
Shredded Cheese
Cilantro
Greek Yogurt (or Sour Cream)
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Directions: |
Directions:TO MAKE THE CHICKEN:
1. Place Chicken in a large ziploc freezer bag
2. Mix together oil, lime juice, and taco season and pour mixture over chicken to marinate. Save a bit of this sauce to brush onto the chicken as it grills.
3. Grill chicken in a grill pan or bbq until cooked through. Brush with sauce as necessary.
TO MAKE THE PICO DE GALLO:
1. Mix all the ingredients together in a large bowl, cover, and refrigerate until ready to use.
TO MAKE THE GUACAMOLE:
1. Crush the avocados in a large bowl.
2. Add the remaining ingredients and combine thoroughly.
3. Cover and refrigerate with the avocado pits until ready to use.
TO MAKE THE FLOUR TORTILLAS:
1. In a large bowl, combine all the dry ingredients, then add the wet ingredients.
2. Turn the dough out onto a well-floured surface and knead until smooth.
3. Rest the dough, covered, for 10 mins.
4. Divide the dough into 8 equal pieces.
5. Roll each dough ball into a thin round, and grill for 1-2 minutes per side in a ripping hot cast iron skillet.
6. Stack on a wire rack in a low oven until ready to serve.
TO ASSEMBLE THE TACOS:
1. Grab a tortilla, and add the chicken to it, leaving about 1 inch on either end.
2. Top with Pico, Guac, and any other additional toppings (Sour Cream, Hot Sauce, Cilantro, Lime Juice).
3. Serve Warm |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:1 hr |
Personal
Notes: |
Personal
Notes: These are a favourite of ours, although I only actually made the tortillas by hand for the first time a couple weeks ago. Makes a HUGE difference!
We often have this meal with lettuce wraps for a healthier option
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