---
title: Mexican-Style Chicken Tacos De Canasta
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/mexican-style-chicken-tacos-de-canasta-66ccacfd86da4647f4e36773
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Medium
allergens:
  - Wheat
  - Soy
  - Milk
tags:
  - Carb Smart
  - Protein Smart
  - Easy Cleanup
  - Calorie Smart
  - One Pot
rating: 3.5
rating_count: 2700
source_chef: Christina Boateng
review_highlights:
  - theme: Flavor
    text: Many loved the smoky chili sauce and robust flavors, though some found it too tomato-forward or spicy.
  - theme: Ease of prep
    text: Quick and easy for most, but some felt it was time-consuming with too many steps and dishes.
image: "https://images.recipes.furrysalamander.com/mexican-style-chicken-tacos-de-canasta.avif"
---
Wash and dry produce. Dice @tomato{1%unit} into ½-inch pieces. Trim and thinly slice @scallions{2%pieces}, separating whites from greens. Quarter @lime{1%unit}. Peel and mince or grate @garlic{2%cloves}.

Open package of @chopped chicken breast{10%oz} and drain off any excess liquid. Heat a drizzle of @cooking oil{2%tbsp} in a #large pan{} over medium-high heat. Add chicken in a single layer and season with @salt{1%tsp} and @black pepper{1%tsp}. Cook, stirring occasionally, until chicken is browned and cooked through ~{4%minutes}. Turn off heat; transfer to a #large bowl{}. Wipe out pan.

While chicken cooks, in a #small bowl{}, combine diced tomato, scallion greens, a drizzle of @olive oil{1%tbsp}, and juice from half the lime. Season with salt and pepper.

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{1%tbsp}, @tomato paste{1%tbsp}, 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.

Add 2 TBSP chili sauce to bowl with chicken; stir to coat. Taste and season with salt and pepper. Place @flour tortillas{4%pieces} on a clean work surface. Brush tortillas with as much remaining chili sauce as you like. Evenly sprinkle each tortilla with @mexican cheese blend{½%cup}, 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.)

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