Chicken & Mushroom Tacos
These tacos are simple but tasty. The quick cooking of the chicken makes the filling extra juicy. I like to enjoy these tacos simply adorned with sour cream and green onion, but you can top with cheese, salsa and shredded cabbage if you so desire. Serves 6
Ingredients
- 1 recipe flour tortillas
- Expeller-pressed vegetable oil
- 1 small yellow onion, finely diced
- 2 large jalapeños, seeded and finely chopped
- Kosher salt
- 8 ounces white mushrooms, washed and sliced
- 8 ounces oyster mushrooms, trimmed and cut into chunks
- 4 ounces shiitake mushrooms, stems removed, thinly sliced
- Freshly ground black pepper
- 1½ pounds boneless skinless chicken thighs, cut into ½ inch pieces
- 1 teaspoon hot paprika
- Sliced green onions to serve
- Sour cream to serve
Directions
1. Heat a large sauté pan over medium-high heat. Add enough vegetables to thinly cover the bottom, and then add the onion and jalapeño. Sauté, stirring occasionally until the onion is golden and the jalapeños are soft and melted, about 5 minutes. Reduce heat if the juices start sticking to the pan and burning.
2. Add the mushrooms. Stir well. Cook until the mushrooms have released their juices and season lightly with salt. Continue cooking until juices are almost dry at the bottom of the pan. Season to taste with salt and pepper.
3. Spread the chicken out in a pan or plate and season well with salt, pepper, and paprika.
4. Move the mushrooms to the side of the pan. Turn the pan heat up to high and add a splash of oil to the empty side, and then add the chicken. Stir the chicken to cook quickly.
5. When chicken is halfway cooked stir into the mushrooms and continue to cook until the chicken is cooked through, about 5 minutes. Reduce the heat if the pan smokes and the mixture starts to burn. Turn the filling out into a serving bowl and cover to keep warm.
6. Heat a large skillet or griddle over high heat. Place a tortilla on the griddle to warm. Flip over and cook until the tortilla is lightly toasted.
7. Cup the warm tortilla in your hand and fill with chicken mixture. Drizzle with sour cream and sprinkle with sliced green onion. Place on a place and repeat with remaining tortillas.