2 chicken breasts – chopped
1/2 small yellow onion – sliced thin
1 Serrano chili – seeded and chopped
1/2 cup shredded cheddar cheese
sour cream – to top
pepper – to taste
Start with the onions and your Serrano in a skillet with a little drizzle of olive oil. Saute the onions and Serrano for 2 to 3 minutes, or until the onions are soft. Then add your chicken – if you like to brown your chicken first, go for it! I find it faster, especially when I’m hungry, to chop the chicken first then brown it. It takes about 5 or 6 minutes per side to fully brown a chicken breast, or 3 to 4 minutes for smaller pieces. I know, a couple of minutes doesn’t change much but still… As your chicken cooks, add some fresh ground pepper for a little extra kick!
Prepare your taco shells – always look for the gluten-free ones, of course – add your chicken and top with a little sour cream and some shredded cheddar cheese. This is a simple, quick recipe that makes a taco that isn’t overly spicy. You can, of course, add an extra Serrano if you want some more heat!