StudentMealSaver

Budget Friendly Meals and tips for Students

Tacos de Pollo (Mexican)

Buen provecho!

Get ready to fiesta with these delicious Tacos de Pollo! These Mexican-style chicken tacos are bursting with flavor, easy to make, and perfect for a quick and satisfying meal. Packed with tender, juicy chicken, aromatic spices, and fresh toppings, these tacos are sure to impress your taste buds. Plus, we’ll also share some tips for making a vegetarian version of these tasty tacos. Let’s get cooking!

Tips:

  • You can use chicken breasts or thighs for this recipe, depending on your preference. If using chicken breasts, make sure to cut them into bite-sized pieces for even cooking.
  • Feel free to adjust the sweetness or saltiness of the teriyaki sauce to your liking by adding more or less brown sugar or soy sauce.
  • You can also customize the steamed vegetables based on your preferences and what’s available. Broccoli, carrots, bell peppers, and snow peas are popular choices, but you can use any mixed vegetables you like.
  • For an extra authentic touch, sprinkle some sesame seeds and sliced green onions on top of the finished dish for garnish.
  • To make this recipe vegetarian, you can use plant-based protein options such as tofu or tempeh instead of chicken. Simply marinate the tofu or tempeh in the teriyaki sauce for a few minutes before cooking, and adjust cooking time as needed to ensure they are cooked through. You can also use a variety of vegetables, such as mushrooms, zucchini, or eggplant, as a substitute for the chicken. Just adjust the cooking time accordingly based on the vegetables you choose.

Tips for making a vegetarian version:

  • You can easily make a vegetarian version of Tacos de Pollo by substituting the chicken with plant-based protein options such as tofu, tempeh, or beans.
  • If using tofu or tempeh, be sure to marinate them in the sauce for at least 30 minutes before cooking to absorb the flavors.
  • If using beans, you can use canned beans such as black beans or pinto beans, and cook them with the sauce for about 5-10 minutes to allow them to absorb the flavors.
  • Adjust the cooking time accordingly based on the protein option you choose, as tofu and tempeh may require less cooking time compared to chicken.

Serving: 4

Cooking time: 20 minutes

Cost: $10-12

Instructions

  1. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and minced garlic and cook until softened, about 2-3 minutes.
  2. Add the chicken breast to the skillet and cook until browned on all sides, about 5 minutes.
  3. Stir in the chili powder, cumin, paprika, salt, and black pepper. Cook for another 2 minutes.
  4. Add the tomato sauce and chicken broth to the skillet, and bring to a boil. Reduce the heat to low, cover, and simmer for about 10 minutes or until the chicken is cooked through and tender.
  5. Remove the chicken from the skillet and shred it using two forks.
  6. Return the shredded chicken to the skillet and stir to coat it with the sauce. Cook for another 2-3 minutes to allow the flavors to meld.
  7. Warm the tortillas in a separate pan or on a griddle until pliable.
  8. Assemble the tacos by placing a spoonful of the chicken mixture onto each tortilla. Top with desired toppings such as chopped cilantro, diced tomatoes, diced avocado, shredded cheese, sour cream, and a squeeze of lime juice.
  9. Serve the Tacos de Pollo hot and enjoy!

Ingredients

  • 1 lb chicken breast, boneless and skinless
  • 2 tbsp vegetable oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup tomato sauce
  • 1/2 cup chicken broth
  • 8 small corn or flour tortillas
  • Toppings: chopped cilantro, diced tomatoes, diced avocado, shredded cheese, sour cream, lime wedges, etc.