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Categories:
tomatoes red onion cilantro garlic chicken breasts Italian dressing mix vegetable oil corn tortillas Cheddar cheese shredded lettuce sour cream
Viewed: 86 - Published at: 7 years agoIngredients
- 3 Roma Tomatoes, Chopped
- 1/2 Red Onion, Chopped
- 15 sprigs Fresh Cilantro, Chopped
- 1 Tablespoon Garlic, Minced
- 1 whole Lime, Juiced
- 2 whole Boneless, Skinless Chicken Breasts
- 1/4 cups Italian Dressing
- 1 package (1.25 Oz. Packet) Taco Seasoning Mix
- 1/4 cups Vegetable Oil (for Frying Tortillas)
- 6 whole Corn Tortillas
- 1 cup Cheddar Cheese
- 2 cups Shredded Lettuce
- 1/2 cups Sour Cream
Method
- Prepare the pico de gallo: Combine chopped tomatoes, onion, cilantro, and garlic in a large bowl.
- Squeeze the juice of one lime over the mixture.
- Stir well.
- Note: The longer your allow the pico to marinate, the richer the flavors will be.
- Prepare the chicken: In a slow cooker, cook the chicken breasts in Italian dressing on low for 4 hours.
- Remove from the crock and shred with 2 forks.
- Add taco seasoning to the broth in the crock and stir.
- Return shredded chicken to the crock and turn off.
- Let marinate for at least 20 minutes.
- Heat the vegetable oil in a skillet over medium heat.
- Cook one tortilla at a time, about 1 minute on each side, until golden brown and crispy.
- Drain on paper towels.
- Top fried tortillas with seasoned chicken, cheese, lettuce, pico de gallo, and sour cream (plus any other toppings you desire).
- Makes 6 servings.
