Pico De Gallo Chicken Tacos



Prep Time

5 minutes

Cooking Time

2 - 4 hours

  • 6 ounces H‑E‑B Pico de Gallo

  • 1 1/2 pound package Mi Tienda Diced Seasoned Chicken

  • 10 H‑E‑B Bakery Flour Tortillas, warmed

  • 1 lime, halved

  • 5 tablespoons Culinary Cowgirls Queso Blanco, warmed according to package instructions

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1) Combine pico de gallo and seasoned chicken in a slow cooker. Cook on low heat for 2 to 4 hours depending on size of slow cooker.

2) Drain liquid from chicken and discard. Crisp chicken in a medium saute pan over medium‑high heat, if desired.

3) For each taco, spoon chicken mixture into a warmed tortilla, add a squeeze of lime and top with a spoonful of queso.

Chef's Note: For extra spice, garnish with Taco Cabana Original Mexican Hot Sauce with Guajillo Peppers.

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