Game Day Chicken Tacos

Summer is almost at its end, but football season has just started so things are still looking up to me! I love, love, love football season. All the commotion, the smack-talk, the colorful jerseys, and most of all…. can you guess it? THE FOOD! haha


Game Days are always full of yummy treats. One flavorful and delicious dish you can make when you plan to have company over for the big game is tacos De Pollo a la Mexicana or Mexican Chicken Tacos. I love authentic mexican food and I try to replicate their recipes as best I can. I wanted to make them as close to the authentic taste as possible but in less than half the time! To make the authentic Mexican style tacos, they generally require a bit of time to slow-braise the beef or chicken to get that perfect texture to shred it.

I’ve taken a few of the authentic recipes for making chicken style tacos and made a quick fix to a slow-braised process.


Game Day Chicken Tacos

Servings: 3-4 servings

Total Time: 30 minutes


2 lbs Chicken Breast Cutlets (cut into one-inch cubes)

5 Garlic cloves (minced) I love Garlic, if you can’t tell!

3 Tbsp. Ancho Chile Powder or Paste(Cayenne pepper could be used instead)

1 tsp. Garlic powder

1 tsp. Cumin (ground)

1 tsp. Onion powder

1 cube Caldo de Pollo (Knorr brand at the supermarket – Chicken flavor)

1 tsp. Oregano (fresh better, dried is ok)

1 Tbsp. Smoked Paprika

1/4 cup Chicken Stock

1 Tbsp. White wine vinegar

1 tsp. Serrano Chili (minced)

1 Onion (medium, diced)

2 handfuls Cilantro (diced)

2 Avocado (diced or sliced, as you prefer)

Lime Wedges (optional)

6-8 Corn tortillas

Shredded cheese (optional)


Take the chicken and cut them into one inch cubes or as best you can. In a saute pan or skillet, saute the garlic and a few pieces of onion until lightly brown. toss in the chicken and cook for two minutes on each side.

Add the vinegar to the chicken and cook for a minute, then add the chicken stock and cook for another couple of minutes (Might need to add a little more stock if it looks too dry).

Toss in the cumin, oregano, caldo de pollo, garlic powder, onion powder, ancho chile powder or paste, paprika, and salt and pepper to taste. Cook the chicken for another couple of minutes.

While the chicken is cooking for those couple of minutes, pop the tortillas into the microwave on a plate covered with a wet paper towel for 35 seconds.

When everything is finished, serve hot!



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