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Chicken Street Tacos



– 2 boneless/skinless chicken breasts, chop in bite size pieces – 1 teaspoon salt – 1/2 teaspoon black pepper – 2 tablespoons olive oil – 1/2 cup onion, sliced – 1 garlic clove, chopped – 1 Roma tomato, finely chopped – 24 corn tortillas, street size (or 12 if using single tortilla) Toppings: – Real California Milk Queso Fresco – Real California Milk Crema Mexicana – Pico de gallo – Lime juice – Salsa :Chicken, Crema, Tacos, Queso Fresco, Hispanic, Mexican Food, Hispanic Dairy, Cheese
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Place chicken in a medium bowl. Season with salt and pepper and set aside.

Heat oil in a large skillet over low-medium heat, add onion and garlic, cook for 1 minute or until onion begins to soften. Add chicken and tomato, stir frequently until chicken is cooked through; approximately 15 minutes

Warm tortillas on a comal or skillet, add 2 tablespoons chicken filling to 2 stacked tortillas (optional, you can also use 1 tortilla), arrange on a serving plate and repeat until all filling has been used. Keep warm.

Top tacos with California Queso Fresco and Crema, pico de gallo or salsa and a squeeze of lime. Serve.

Makes 12

Preparation time: 15 minutes

Cooking time: 20 minutes


Recipe and image created by Ericka Sanchez /@nibblesnfeasts for the CMAB