EFK Tested
Erickson Quick Chicken Tacos
A quick family taco dinner using skillet-cooked chicken and warmed corn tortillas, with simple toppings set out family-style.
From the EFK recipe collection
- Yield
- 4–6 servings
Let’s get cooking
Ingredients
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Directions
- 1. Cut the chicken into bite-size pieces and season with Erickson Homemade Taco Seasoning.
- 2. Heat a cast-iron or carbon-steel skillet with a little olive oil. When placing the chicken into the hot skillet, lay it away from you so any hot oil splashes away from your body.
- 3. Cook, tossing as needed, until browned and cooked through to 165°F internally.
- 4. Warm the corn tortillas in the skillet to your liking.
- 5. Serve the chicken and tortillas family-style with lime, Cotija cheese, guacamole or avocado, diced tomatoes, and sour cream.
View this recipe on the original EFK website ↗