
Time
30 minutes
Servings
4
Calories
342
Savor the vibrant flavors of Mexico with tender chicken tacos topped with fresh pico de gallo.
342
cal
19.7g
protein
8.3g
carbs
26.3g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| chicken thighs | 1 lb | 248 | 18g | 0g | 19g | |||
| taco seasoning | 2 tbsp | 3 | 0g | 1g | 0g | |||
| corn tortillas | 8 pieces | 4 | 0g | 1g | 0g | |||
| lime | 1 whole | 5 | 0g | 2g | 0g | |||
| tomato | 2 pieces | 0 | 0g | 0g | 0g | |||
| onion | 0.5 pieces | 0 | 0g | 0g | 0g | |||
| cilantro | 0.25 cups | 0 | 0g | 0g | 0g | |||
| jalapeño | 1 piece | 1 | 0g | 0g | 0g | |||
| avocado | 1 piece | 81 | 1g | 4g | 7g | |||
| salt | 1 tsp | 0 | 0g | 0g | 0g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| chicken thighs | 1 lb | 248 | 18g | 0g | 19g | |||
| taco seasoning | 2 tbsp | 3 | 0g | 1g | 0g | |||
| corn tortillas | 8 pieces | 4 | 0g | 1g | 0g | |||
| lime | 1 whole | 5 | 0g | 2g | 0g | |||
| tomato | 2 pieces | 0 | 0g | 0g | 0g | |||
| onion | 0.5 pieces | 0 | 0g | 0g | 0g | |||
| cilantro | 0.25 cups | 0 | 0g | 0g | 0g | |||
| jalapeño | 1 piece | 1 | 0g | 0g | 0g | |||
| avocado | 1 piece | 81 | 1g | 4g | 7g | |||
| salt | 1 tsp | 0 | 0g | 0g | 0g |
Step 1
Cook the chicken thighs in a pan over medium heat, seasoned with taco seasoning, until cooked through, about 8-10 minutes.
Step 2
Remove the chicken and let it rest for a few minutes, then shred it.
Step 3
Prepare the pico de gallo by dicing tomatoes, onion, jalapeño, and cilantro, and mix with juice from half the lime.
Step 4
Heat corn tortillas in a separate skillet for about 1-2 minutes per side.
Step 5
Assemble tacos by adding shredded chicken and topping with pico de gallo and avocado slices.
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