Tosha Larios Chicken Tacos

Ingredients

8 small corn Tortillas

Shredded Chicken

3 large organic chicken breast

4 oz green chilis, canned

2 tbsp tomato paste

1 tbsp chili powder

1 tbsp cumin

1/2 tsp sea salt

Pico de Gallo

4 medium tomatoes

½ cup white onion, finely chopped

¼ cup cilantro, packed

½ jalapeno, finely diced seeds and ribs removed

½ lime, juiced and zested

salt to taste

Directions

1. Prepare chicken by adding the chicken breast, chilis, tomato paste, chili powder, cumin, and sea salt to a pressure cooker and cook on high for 15 minutes.
2. While the chicken is cooking, prepare the pico. Slice tomatoes into small cubes. Finely dice the white onion, roughly chop the cilantro, and finely dice the jalapeno, removing the seeds and ribs.
3. In a bowl, combine the tomatoes, onions, cilantro, and jalapeno. Juice and zest the lime and add to the bowl. Stir to combine and salt to taste.
4. Once the chicken is cooked, shred with two forks.
5. Toast corn tortillas on a seasoned cast iron skillet over medium-high heat until light charred on each side, about 20-30 seconds per side.
6. Assemble tacos by adding chicken and topping with pico.