So Blessed, Chicken Taco Obsessed!
Happy Cinco de Mayo! This annual fiesta is one that usually gives people an excuse to load up on more tacos and margaritas, but for reference Cinco de Mayo, or the fifth of May, is a holiday that celebrates the date of the Mexican army's May 5, 1862 victory over France at the Battle of Puebla during the Franco-Mexican War.
Harper was amused by the fact that kids are actually off school today in Mexico. Cinco de Mayo is not a federal holiday in Mexico … but the schools are closed. With that said, Harper asked to take the afternoon off and make some tacos to celebrate Cinco de Mayo! This girl loves to eat and enjoys fish tacos the most, but today we thought we’d try these easy chicken tacos instead.
This recipe is pretty easy and sure to be a hit today (and any other day of the year)!
Ingredients
3 tbsp butter, melted and divided
2 cobs of corn, cooked
1 yellow pepper
1/4 tsp grated lime zest
1 tbsp lime juice
1 tsp chili powder
1/2 tsp oregano
2 boneless skinless chicken breasts, sliced
12 small corn tortillas
1 cup mozzarella cheese
Fresh cilantro
Sour cream and salsa (the girls usually just liked diced grape tomatoes)
salt and pepper to taste
1 avocado sliced
Instructions
In a large bowl, toss corn, onion, and pepper with 2 tbsp of butter.
In another bowl, whisk together the remaining butter with lime zest, juice, chili powder, oregano, and a pinch of salt and pepper.
Add chicken and coat.
Heat pan to medium high and add vegetables and chicken. Turn occasionally for about 15 minutes or until chicken is fully cooked. Place on cutting board and cut kernels from the cooked corn cobs, then slice pepper into thin strips. Toss together in a bowl.
Heat corn tortillas on stove. Top each with some of the chicken and vegetables. Sprinkle with cheese and garnish with cilantro, sour cream, salsa (or chopped grape tomatoes) and avocado slices. Serve warm.
