Pico De Gallo Chicken Tacos


8 people

Cooking Time

2 - 4 hours

Total Time

2 - 4 hours

  • 6 ounces H‑E‑B Pico de Gallo

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

  • 1 lime, halved

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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 the size of the slow cooker.
    2. Drain liquid from the chicken and discard. Crisp chicken in a medium sautes pan over medium‑high heat if desired.
    3. For each taco, spoon the 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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