Ingredients for Chicken
1 lb boneless, skinless chicken breasts, thinly sliced
1/2 cup Old Pueblo Poblano Green Jalapeno Sauce
2 cloves garlic, minced
Juice of 1 lime
Salt and pepper, to taste
2 tablespoons olive oil
Ingredients for Tacos
8 small corn or flour tortillas
1 cup shredded lettuce
1 cup diced tomatoes
1/2 cup diced red onion
1/2 cup chopped fresh cilantro
1/2 cup crumbled queso fresco or shredded cheese of your choice
Lime wedges, for serving
Sour cream or Greek yogurt, for topping (optional)
Marinate the Chicken:
In a bowl, combine the sliced chicken, Old Pueblo Poblano Green Jalapeño Sauce, minced garlic, lime juice, salt, and pepper. Let it marinate for at least 30 minutes to allow the flavors to meld.
Cook the Chicken:
Heat olive oil in a skillet over medium-high heat. Add the marinated chicken slices and cook until they are no longer pink in the middle and have a nice char, about 4-5 minutes per side. Remove from heat and set aside.
Prepare the Toppings:
While the chicken is cooking, prepare your taco toppings. Dice the tomatoes, red onion, and cilantro. Shred the lettuce and crumble the queso fresco. Arrange all the toppings on a plate for easy assembly.
Warm the Tortillas:
Heat the tortillas in a dry skillet or microwave according to the package instructions until they are warm and pliable.
Assemble the Tacos:
Place a generous portion of the spicy jalapeno chicken onto each warm tortilla. Top with shredded lettuce, diced tomatoes, red onion, cilantro, and crumbled queso fresco.
Serve the spicy jalapeño chicken tacos hot, garnished with lime wedges on the side. Add a dollop of sour cream or Greek yogurt on top if you prefer a cooling contrast to the heat.