Serrano Chili Tacos

IMG_2116So this was just me having a Serrano in the fridge and wanting a taco.  This made enough for two people to have two tacos, and it had a nice enough spice that it wasn’t over powering.


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

olive oil

pepper – to taste

taco shells


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!


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