Mexican-Style Chicken Tacos De Canasta

🥘 Ingredients

• black pepper
  1 tsp
• chopped chicken breast
  10 oz
• cooking oil
  2 tbsp
• flour tortillas
  4 pieces
• garlic
  2 cloves
• lime
  1 unit
• mexican cheese blend
  ½ cup
• olive oil
  1 tbsp
• salt
  1 tsp
• scallions
  2 pieces
• tex-mex paste
  1 tbsp
• tomato
  1 unit
• tomato paste
  1 tbsp

🍳 Cookware

• large pan
• large bowl
• small bowl
• small bowl

1. 

   1

   Wash and dry produce. Dice tomato into ½-inch pieces. Trim and thinly slice scallions , separating whites from greens. Quarter lime . Peel and mince or grate garlic .

   tomato: 1 unit, scallions: 2 pieces, lime: 1 unit, garlic: 2 cloves
2. 

   2

   Open package of chopped chicken breast and drain off any excess liquid. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken in a single layer and season with salt and black pepper . Cook, stirring occasionally, until chicken is browned and cooked through ⏱️ 4 minutes . Turn off heat; transfer to a large bowl . Wipe out pan.

   chopped chicken breast: 10 oz, cooking oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   While chicken cooks, in a small bowl , combine diced tomato, scallion greens, a drizzle of olive oil , and juice from half the lime. Season with salt and pepper.

   olive oil: 1 tbsp
4. 

   4

   Heat a drizzle of oil in pan used for chicken over medium heat. Add scallion whites and cook, stirring occasionally, until slightly softened ⏱️ 1 minutes . Add garlic, tex-mex paste , tomato paste , ¼ cup water, 1⁄8 tsp sugar, and a squeeze of lime juice. Cook, stirring occasionally, until slightly thickened ⏱️ 2 minutes . Turn off heat; transfer to a second small bowl . Wash out pan.

   tex-mex paste: 1 tbsp, tomato paste: 1 tbsp
5. 

   5

   Add 2 TBSP chili sauce to bowl with chicken; stir to coat. Taste and season with salt and pepper. Place flour tortillas on a clean work surface. Brush tortillas with as much remaining chili sauce as you like. Evenly sprinkle each tortilla with mexican cheese blend , then top with chicken. Fold in half to form tacos. Heat a drizzle of oil in pan used for chili sauce over medium-high heat. Add tacos and cook until tortillas are golden brown and cheese melts ⏱️ 2 minutes per side. (You may need to work in batches, using an additional drizzle of oil between batches and reducing heat if browning too quickly.)

   flour tortillas: 4 pieces, mexican cheese blend: ½ cup
6. 

   6

   Divide tacos between plates and top with pico de gallo. Serve with any remaining lime wedges on the side.