Turning healthy ingredients into a vibrant dinner always feels a little magical to me. The spicy drowning tacos are just such a meal.
Rotisserie or boiled chicken, roasted vegetables for a tasty spicy salsa and a variety of toppings make this a satisfying hearty dinner. It is also ready to go in 35 minutes with some advanced planning. Roasting the vegetables on the stovetop is hands-free and gives me time to chop the toppings for this meal. If you are pressed for time, you can use store-bought cooked rotisserie chicken and you will still achieve the same flavor.
The word spicy calls for Serrano peppers. These peppers have got a clean, some say even bright, flavor and a surprising kick without it being scorching hot. So this is bearable heat even for those less adventurous?
Feel free to top your tacos anyway you like – some sliced avocado and crumbed queso fresco cheese, but a quick lettuce slaw and Cacique Mexican cream would all be nice additions.
Oh yeah, and while we are at it, the spicy salsa can work with other proteins too. You are welcome!
Prep time Cook time Total time
10 mins 25 mins 35 mins
Serves: Makes 2-3 servings (~4-6 tacos per plate)
- 6 roma tomatoes
- ½ white onions
- 3 Serrano peppers (you can reduce this amount if you don’t like too much spice)
- 2 cloves of garlic
- 2 tablespoon of avocado oil (you can also use canola or vegetable oil)
- 1 ½ cup avocado oil for lightly crisping the tacos (you can use canola or vegetable oil)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
- 1 cube chicken bouillon (optional)
- ½ cup chicken broth (or vegetable broth)
- 2-3 cooked and shredded chicken breasts
- 12 corn tortillas
- ½ cup shredded lettuce
- ½ cup queso fresco
- 1 tablespoon Cacique Mexican cream (optional)
- Roast tomatoes, onions, Serrano peppers, and garlic on stovetop. Put them in a blender and add the ½ cup of chicken broth. Blend for 2 minutes. You can use the stock from the boiled chicken or store-bought chicken broth if using rotisserie chicken.
- In a small pan, add the 2 tablespoon of oil. When the oil is hot, add your blended ingredients and season with black pepper, salt, cumin and chicken bouillon. Cook for 5 minutes and set aside
- Shred the chicken breasts and warm the tortillas lightly so it is easier to roll.
- In another bigger pan, add the ½ cup of oil. For a set of 4, skewer the tacos and put into the oil. Cook for about 2 minutes on each side or until crisp. Set aside on a plate and let cool or place on a napkin to remove some of the oil.
- To serve, spoon 1/3 of salsa for each plate. Place 4 tacos on top of the salsa. Top with shredded lettuce, cream, and queso fresco.
- Garnish with cilantro. Buen Provecho!