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Hatch Green Chile Chicken Street Tacos

Janie | Naughty Kitchen
You'll get a taste of Albuquerque, New Mexico once you bite into these Hatch Green Chile Chicken Street Tacos.
5 from 77 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch
Cuisine Mexican

Ingredients
  

  • 1 lbs Chicken Strips (or rotisserie chicken)
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 tsp Cumin
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • Cracked Black Pepper
  • 1/4 Cup Hatch Chiles (I used a local brand)
  • 1 small Lemon (juiced & divided)
  • Chopped White Onions (for garnish)
  • Fresh Cilantro (for garnish)
  • 24 Gluten-Free White Corn Tortillas Street Taco Sized (2 tortillas per taco)
  • 1 Cup of #Feisty

Instructions
 

  • Season chicken strips with cumin, chile, garlic, onion, black pepper. In a skillet, heat oil in medium heat.  Cook chicken until it’s no longer pink. Add the Hatch Chiles and simmer chicken for 3 minutes on low heat. Turn heat off and set aside to cool. You can choose to cube or shred the chicken.
  • In a flat skillet, heat tortillas on both sides. You can squeeze a tiny amount of lemon to flavor the tortillas and to seal both tortillas together. Cook until it's pliable. About a minute or 2 minutes.
  • Build your taco: use two corn tortillas, add the chicken, then add onions and cilantro.  Serve with a lemon or lime wedge.

Notes

I do not add salt due to my dietary retrictions. Please adjust ingredients to your liking. Feel free to add a salt.

Nutritional information for the recipe is provided as a courtesy and is an approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Keyword Baked Chicken, Gluten Free, Hatch Chile, Low Sodium, Street Tacos
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