Tacos de Pollo y Champiñones are a quick and savory delight that bring the vibrant flavors of Mexico to your table tonight!

1

Begin by preparing your ingredients. Dice the chicken breast into small bite-sized pieces and set aside.

2

Clean the mushrooms and slice them thinly. Chop the onion and mince the garlic.

3

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the diced onion and sauté for about 3 minutes until translucent.

4

Add the minced garlic and cook for an additional minute, stirring frequently so the garlic doesn’t burn.

5

Next, add the chicken pieces to the skillet. Season with salt, pepper, and 1 teaspoon of cumin. Cook for about 5-7 minutes, or until the chicken is no longer pink in the center.

6

Stir in the sliced mushrooms and cook for another 5 minutes, until they are tender and fully cooked.

7

Remove the skillet from heat and stir in the chopped cilantro and a squeeze of lime juice.

8

While the filling is cooling slightly, warm your taco shells according to package instructions.

9

To assemble, fill each taco shell generously with the chicken and mushroom mixture and top with extra cilantro and a wedge of lime.

4

• Add some diced bell peppers for extra crunch and flavor.
• Top with avocado slices or guacamole for a creamy texture.
• Serve with a side of spicy salsa for a kick!

• Don’t overcrowd the skillet to ensure even cooking of the chicken.
• Adjust the seasoning to your taste as chicken can absorb a lot of flavors.
• Serve immediately for the best texture and taste.

• fat: 10g
• protein: 32g
• calories: 300
• carbohydrates: 40g

This dish provides a balanced amount of protein, carbohydrates, and healthy fats, making it a great option for a satisfying meal.

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