Makes 4 tacos
YouTube instructional video is at the bottom.
What you’ll need
1-pound boneless skinless chicken breasts
Flour tortillas (6 inches in diameter)
Shredded lettuce
Diced tomatoes
Black olives
Salted or unsalted butter
1 lime
Sour cream (Room temp)
Salt
Black pepper
Tony Chachere’s creole seasoning
Onion powder
Garlic powder
Ground Cumin
Mesquite seasoning
Dried Thyme
Preparation of ingredients
Step 1- Add chicken breasts into a strainer and rinse with cold water. Pat each piece of chicken dry with napkins.
Step 2- Transfer chicken breasts onto chopping board and cut into strips. If the chicken breasts are too thick, trim down the thickness by slicing them with a knife.
Step 3- Transfer chicken breasts into a large bowl and add 1/2 teaspoon salt, 1/8 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/4 teaspoon ground cumin, 1/2 teaspoon dried thyme, 1 or 1/2 teaspoon mesquite seasoning and squeeze 1 lime. Coat seasonings and lime juice onto chicken strips with your hands. Place into fridge for 2 hours or overnight.
Sautéing the chicken breasts
Preheat fire to medium heat.
Step 4- Spread 1 tablespoon salted or unsalted butter into large saucepan and let get hot for 1 minute. Add chicken breasts strips and stir. Let sauté for 3 to 4 minutes stirring occasionally.
Step 5- Remove chicken breasts using a slotted spoon or spatula and place them into a serving bowl to cool. There should be liquid left over from the chicken breasts in the saucepan.
Making the sour cream sauce
Step 6- Add 1/2 or 2/3 cup sour cream (Room temp) into the large saucepan with the pan juices. Stir until combined. Let simmer for 2 minutes or until the sauce thickens stirring occasionally. Once done turn fire off and let cool completely or until the sauce is warm.
Prep and Searing the Tortillas
Step 7- Poke holes into each tortilla on both sides. This will prevent the tortillas from bubbling up during the cooking process. Add 2 tablespoons of melted salted or unsalted butter into a small bowl. Brush both sides of each tortilla with butter using a pastry brush and set aside.
Preheat fire to medium heat.
Step 8- Heat a medium-sized pan for 1 to 2 minutes. Add 1 tortilla at a time. Let sear for 30 to 40 seconds on each side. Once done, transfer browned tortillas onto a serving dish and let cool for 5 minutes before serving.
Assembling the tacos
Step 9- Add chicken breast pieces, the sour cream sauce, shredded lettuce, diced tomatoes and black olives on top of each browned tortilla. Bring both sides of tortilla together and from there it’s ready to be served.
YouTube instructional video
