Serves 1
Directions
- 1Hit the chicken with some oil.
- 2Season the chicken.
- 3Sear the chicken on both sides in a non-stick skillet until nice and brown.
- 4Put the chicken on a sheet tray to let it rest.
- 5Chop and shred the chicken.
- 6Place corn tortillas on the griddle with some Mochaca cheese.
- 7Add the chicken on top of the cheese.
- 8Pour the leftover juice from the chicken on top.
- 9Grill the tacos until they are nice and crispy on both sides.
- 10Top with the pineapple pico de gallo.
Ingredients
- chicken
- oil
- seasoning
- Mochaca cheese
- corn tortillas
- pineapple pico de gallo
Equipment
non-stick skilletsheet traygriddle
Related recipes
High Protein Street Corn Dip
Mexican · Lunch
Pickle Chicken Wrap with Dilly Ranch 🥒
Mexican · Lunch
Cheesy Beefy Nacho Fry Burrito Supreme
Mexican · Lunch
crispy beef tacos
Mexican · Lunch
Viral Tortilla Beef Kebabs
Mexican · Lunch
Chipotle Steak Quesadilla
Mexican · Lunch20m
Mexican Street Corn Crockpot Chicken Tacos
Mexican · Lunch4h 30m
Tacos Dorados de Papa y Queso
Mexican · Lunch
TORTILLA “KEBAB” IN FRIGGITRICE AD ARIA O FORNO
Mexican · Lunch15m
Burger Tacos
Mexican · Lunch
Copycat Taco Bell Mexican Pizza
Mexican · Lunch20m
High Protein Street Corn Chicken Wrap
Mexican · Lunch