Scrumptious chicken tacos topped with a green chile corn relish, a little sour cream or yogurt, cheese and lettuce. Make Taco Tuesday a special day with these tacos.
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Heat the bacon drippings or oil in a skillet over medium high heat. Add half of the chicken, laying each piece flat. Cook 1 minute a side. (These small pieces cook very quickly). Transfer to a paper towel to drain. Repeat with the other half of the chicken pieces.
Heat a griddle or cast iron skillet.
Remove from griddle, top with yogurt, green chile corn relish and lettuce.
Serve with a side of beans, if desired. Enjoy!
Chicken Breast – As I mentioned earlier, any leftover chicken (light or dark meat) works. If you don't have leftover chicken then slice a large chicken breast into thin slices (about 1/4 inch thick). Fry in bacon drips for extra flavor or oil. These thin pieces do fry up quickly.
Bacon Drippings – I know this isn’t the healthiest fat to use, but it adds such a great flavor to the chicken. The frying of the chicken pieces is hot and quick so they really don’t absorb much of the fat, but do pick up a bit of bacon flavor. (Nice rationalization for the bacon drippings don’t you think? :)) If you have an aversion to using bacon dripping, then any fat will do. Avocado or olive oil would be a healthier choice.
Other topping for tacos – Chopped tomatoes or avocados would work nicely with these tacos, but don’t add them to the relish just in case you have some relish leftover for another meal or another batch of tacos.
Recipe author: MJ of MJ's Kitchen