Stewed Chicken Tacos may be the best tacos I have ever made! They start with my recipe for Stewed Chicken, topped with a homemade quick pickled jalapeno, white onion, radish and Mexican crema. You will not be disappointed with this quick and easy recipe.
MAIN INGREDIENT LIST FOR STEWED CHICKEN TACOS
- 1 recipe for Stewed Chicken
- Pickled Jalapenos
- Radish
- White onion
- Cilantro
- Mexican Crema
- Corn Tortillas
HOW TO MAKE STEWED CHICKEN TACOS WITH QUICK PICKLED JALAPENOS
To start, I like to get the quick pickled jalapenos made and in the fridge. I thinly slice the jalapenos using a mandoline, you can also do this by hand, and add to a jar with a lid. In a sauce pan, heat apple cider vinegar, water, salt and sugar until lightly simmering and the sugar and salt have dissolved.
Then, I pour the hot mixture over the jalapenos and place the lid on the jar. Once the jalapenos have cooled to room temperature, I will put them in the fridge for at least an hour.
Once the pickled jalapenos are made, I make my recipe for Stewed Chicken.
To assemble the tacos, I like to lightly char corn tortillas directly on the flame of my stove, using tongs to do this.
On the tortillas, add some of the stewed chicken with the peppers and onions that are stewed along side the chicken. Top with diced white onion, thinly sliced radish, cilantro, Mexica crema and the homemade pickled jalapenos. I like to serve the tacos with some of the stewed chicken’s sauce on the side to dip in.
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Stewed Chicken Tacos with Quick Pickled Jalapenos
Ingredients
1 recipe for Stewed Chicken
- diced white onion
- cilantro
- thinly sliced radish
- mexican crema can substitute sour cream
- tortillas I used corn tortillas that I slightly charred on an open flame
Quick Pickled Jalapenos
- 2 jalapenos thinly sliced I used a mandoline
- ½ cup apple cider vinegar
- ½ cup water
- 1 tsp salt
- 1 tsp sugar
Instructions
- These tacos are very easy to put together once the stewed chicken is made. Follow the link above to get the recipe.
- Once the stewed chicken is done, take some chicken off the bone along with a couple of peppers and onions from the stew and place on a corn tortilla (or which ever kind you prefer). Top with diced white onion, the thinly sliced radish, a little Mexican crema and the quick picked jalapenos.
- Quick Pickled Jalapenos
- Add the sliced jalapenos to a jar with a lid. In a small saucepan, heat the apple cider vinegar, water, salt and sugar until it reaches a simmer and the salt and sugar have dissolved. Turn off the heat and pour the liquid over the jalapenos and cover. Let cool completely, then put the jar in the fridge for at least an hour.
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