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Yield: 4-6
SMF Kitchen
@smfchicken
00:15
Prep
00:35
Cook
00:50
Total Time
Ingredients & Directions
Directions
Spicy Chicken Soft Tacos with Goat Cheese
24 oz
Springer Mountain Farms Boneless Skinless Chicken Breasts, sliced into thin strips or 1" cubes
1 teaspoon
Kosher salt
Cooking spray
1 cup
Onion, diced
1/2
Poblano pepper, seeded and minced
2 cloves
Garlic, minced
1 teaspoon
Ancho chili powder
1/2 teaspoon
Cumin
2/3 cup
Taco sauce or salsa
8
Small corn tortillas, warmed
1/4 cup
Semi-soft goat cheese, crumbled
1/4 cup
Cilantro leaves, cleaned
Fresh lime, cut into wedges
- Season chicken with kosher salt.
- Heat a non-stick skillet over medium-high heat, spray with cooking spray, and brown chicken.
- Add onion and sauté for a few minutes until soft and translucent.
- Mix in minced garlic and cook an additional minute.
- Sprinkle ancho chili powder and cumin over items in pan, and stir for a minute.
- Add taco sauce or salsa to the pan and mix to combine.
- Reduce heat to low and simmer for about 15 minutes.
- While chicken mixture is simmering, warm corn tortillas by wrapping in aluminum foil and placing in a 350°F oven for about 10 minutes.
- Serve the chicken over the warm tortillas with crumbled goat cheese, fresh, cleaned cilantro leaves and a wedge of lime.
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Spicy Chicken Soft Tacos with Goat Cheese
SMF Kitchen
@smfchicken
Yield: 4-6
00:15
Prep
00:35
Cook
00:50 Total Time
Ingredients
Directions
Spicy Chicken Soft Tacos with Goat Cheese
24 oz
Springer Mountain Farms Boneless Skinless Chicken Breasts, sliced into thin strips or 1" cubes
1 teaspoon
Kosher salt
Cooking spray
1 cup
Onion, diced
1/2
Poblano pepper, seeded and minced
2 cloves
Garlic, minced
1 teaspoon
Ancho chili powder
1/2 teaspoon
Cumin
2/3 cup
Taco sauce or salsa
8
Small corn tortillas, warmed
1/4 cup
Semi-soft goat cheese, crumbled
1/4 cup
Cilantro leaves, cleaned
Fresh lime, cut into wedges
- Season chicken with kosher salt.
- Heat a non-stick skillet over medium-high heat, spray with cooking spray, and brown chicken.
- Add onion and sauté for a few minutes until soft and translucent.
- Mix in minced garlic and cook an additional minute.
- Sprinkle ancho chili powder and cumin over items in pan, and stir for a minute.
- Add taco sauce or salsa to the pan and mix to combine.
- Reduce heat to low and simmer for about 15 minutes.
- While chicken mixture is simmering, warm corn tortillas by wrapping in aluminum foil and placing in a 350°F oven for about 10 minutes.
- Serve the chicken over the warm tortillas with crumbled goat cheese, fresh, cleaned cilantro leaves and a wedge of lime.
