Mexican-Style Chicken Tacos De Canasta
with Smoky Chile Sauce, Pico de Gallo & Lime
- Wheat
- Soy
- Milk
Celebrate Hispanic Heritage Month with these flavorful Mexican-style tacos that are perfect for a party, potluck, or weekend night alike! You’ll brush the tortillas with tomatoey Tex-Mex sauce, fill with our melty Mexican cheese blend and juicy spiced chicken; then fold and fry in a pan until crisp. Serve with refreshing homemade pico de gallo for a tangy finish.
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
10 ounce
Chopped Chicken Breast
1 unit
Tomato Paste
2 clove
Garlic
1 unit
Tomato
1 unit
Lime
2 unit
Scallions
1 unit
Tex-Mex Paste
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Salt
3 teaspoon (tsp)
Cooking Oil
0.12 teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Dice tomato into 1⁄2-inch pieces. Trim and thinly slice scallions, separating whites from greens. Quarter lime. Peel and mince or grate garlic.
• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer and season with salt and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. Turn off heat; transfer to a large bowl. Wipe out pan.
• While chicken cooks, in a small bowl, combine diced tomato, scallion greens, a drizzle of olive oil, and juice from half the lime. Season with salt and pepper.
• Heat a drizzle of oil in pan used for chicken over medium heat. Add scallion whites and cook, stirring occasionally, until slightly softened, 1-2 minutes. • Add garlic, Tex-Mex paste, tomato paste, 1⁄4 cup water, 1⁄8 tsp sugar, and a squeeze of lime juice (1⁄3 cup water and 1⁄4 tsp sugar for 4 servings). Cook, stirring occasionally, until slightly thickened, 2-3 minutes. Turn off heat; transfer to a second small bowl. Wash out pan.
• Add 2 TBSP chili sauce (4 TBSP for 4 servings) to bowl with chicken; stir to coat. Taste and season with salt and pepper. • Place tortillas on a clean work surface. Brush tortillas with as much remaining chili sauce as you like. Evenly sprinkle each tortilla with Mexican cheese blend, then top with chicken. Fold in half to form tacos. • Heat a drizzle of oil in pan used for chili sauce over medium-high heat. Add tacos and cook until tortillas are golden brown and cheese melts, 2-3 minutes per side. (You may need to work in batches, using an additional drizzle of oil between batches and reducing heat if browning too quickly.)
• Divide tacos between plates and top with pico de gallo. Serve with any remaining lime wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the smoky chili sauce and robust flavors, though some found it too tomato-forward or spicy.
- Ease of prep: Quick and easy for most, but some felt it was time-consuming with too many steps and dishes.
- Suggestions: Consider adding sour cream, cilantro for the pico, and more cheese to enhance the dish 🌶️.
- Portions: Several wished for more chicken and cheese to fully fill all the tacos or make it a more complete meal.
- Texture: Customers enjoyed the crispy exterior from pan-frying, though some found it messy to flip.
Reviews from our home cooks
Very rich and delicious tacos. I did the tortillas like how I've seen birria tacos done by saucing both sides, cooking one side, flipping, adding the cheese and meat, letting cook a bit and then folding over. I also zested the lime and added the zest to the pico. So good served with some sour cream and homemade Mexican rice.
Wow. I added red onion & jalapeño to pico. As well as some extra seasoning to chicken because we like spicy. But wow. Great recipe! Highly recommend.
Turned my husband into a believer that chicken tacos can be tasty.
Delicious ours did not turn out like your picture. Our tacos were more light versus smoky on the outside. Maybe we didn't cook it as long
Delicious. But there was really no reason to put the tacos together and toast them in the pan, as it gets messy and the insides can fall out. Heating the tortillas over an open flame then assembling the tacos was better. I loved the tex-mex sauce and wish there was double the amount. I also really wanted more Pico de Gallo ingredients and really needed cilantro.
Flavors were great! Dish was a bit off, though I just went with it. Chicken was not chopped (tenders at best), but I just used them as provided. Tortillas were too large for tacos, closer to burrito size. Could have presented as a quesadilla. Needed some sour cream to balance the sauce. And, I added roasted chile since I am in NM :0)
Hard to get Pico de gallo into taco, but otherwise as delicious
I wanted these to be like the birria tacos that I love, but it fell short. I like the texmex sauce sometimes but in this case I would have preferred the southwest spice all over the chicken, it has a better more complex flavor and it pairs so well with these type of dishes. It also needed some kind of sauce, maybe a crema or something.
Very good. But please don't call these canasta. Far from it.
This was delicious but the portions were off. There was not enough chicken and cheese to make enough tacos for 4 people.
