15 Minute Crispy Chicken Tacos
15 minutes is all it takes for yummy tacos.
Servings 2 people
Equipment
- Mortar and Pestle
Ingredients
- 12 oz chicken breast canned
- 6 corn tortillas
- 15 oz pinto beans canned
- fresh cilantro chopped
- 2 tbsp oil
- salt and pepper to taste
For the rice:
- 1 cup rice long grain
- 2 cups water
- 1 medium onion diced
- 1 clove garlic
- 1 tbsp cumin seeds
- 1/4 cup mixed vegetables frozen
- 1 packet goya tomate y cilantro seasoning
- fresh cilantro
For the beans
- 2 tsp garlic powder
- 2 tsp onion powder
- salt and pepper to taste
Instructions
Make the rice
- Smash the garlic using a mortar and pestle.
- Add cumin seeds. Crush and mix with pestle until you get a smooth paste. Set aside.
- Heat oil in a saucepan (ensure that you have a tight-fitting lid to cover). Add onions and cook until translucent.
- Add rice and cook until lightly toasted.
- Pour some of the water into the mortar. Add to the rice and stir. Slowly add the rest of the water.
- Add the Goya seasoning packet and bring to a boil.
- Reduce heat, add cilantro, then the mixed vegetables. Cover and simmer for 15 minutes.
- Remove from heat and let stand, covered for 5 minutes. Fluff with a fork.
Make the beans:
- Empty can of beans into a medium saucepan. Add seasonings and bring to a boil. Reduce heat and cover.
Make the tacos:
- Heat oil in a medium skillet.
- Add chicken. Salt and pepper, to taste.
- Heat through and bring to a light simmer. Remove from heat and cover.
- Heat 1/4 cup oil in large frying pan or cast-iron skillet.
- Deep-fry corn tortillas until crispy, about 1-2 minutes on each side. They should look browned, but not burnt.
- Fold tortillas over to close using tongs. Fry in this shape for another minute on each side.
- Remove tortillas from oil and drain on paper towels.
- Fill taco shells with chicken and serve with the rice and beans.
Notes
Topping ideas: sour cream, fresh cheese, lettuce, tomato, raw onions, cilantro, jalapeños.