Chicken Tacos with Pico de Gallo and Creamy Sauce

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2-4 Portions
10 min Prepping
30 min Cooking
Recipe Easy

Ingredients

  • 6 small four tortillas
  • 2 tomatoes, diced
  • ½ small 1 red onion, finely chopped
  • 1 small bunch fresh cilantro, chopped
  • 1 jalapeño, chopped (to taste)
  • 1 ripe avocado, sliced ​​or mashed
  • 120 ml (1/2 cup) of sour cream
  • The juice of 1 lime (plus wedges for serving)
  • 1 small bunch of fresh cilantro, chopped
  • 2 cups of finely shredded green cabbage

Directions

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  1. Cook the chicken pieces and the chicken wings according to the cooking instructions.
  2. In a bowl, combine the tomatoes, the onions, the cilantro, and the jalapeño. Add salt, pepper, and a squeeze of lime juice. Set aside.
  3. In a small bowl, combine the sour cream with the lime juice and the cilantro. Season with salt and pepper, and set aside.
  4. Mix the cabbage with a small amount of the creamy sauce.
  5. Assemble the tacos with the cabbage and a piece of panko chicken. Top with pico de gallo, the avocado slices, and a few cilantro leaves. Finish with a squeeze of lime juice. Serve with the chicken wings and the rest of the sauce.