Skillet tacos (Tacos al sartén) from More Mexican Everyday: Simple, Seasonal, Celebratory (page 93) by Rick Bayless and Deann Groen Bayless

  • chicken breasts
  • garlic
  • Show all ingredients...

  • EYB Comments

    Can substitute beef skirt steak, shrimp, or pork chops for chicken; and farmer's cheese, goat cheese, romano or Parmesan for queso fresco.

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Notes about this recipe

  • Eat Your Books

    Can substitute beef skirt steak, shrimp, or pork chops for chicken; and farmer's cheese, goat cheese, romano or Parmesan for queso fresco.

  • jodies on June 18, 2021

    This one is a keeper! Made the shrimp version with green chile adobo. Delicious and fast! Did not, however, add the queso fresco. Not a fan of cheese with seafood or fish. I will add it when I try the skirt steak or chicken versions though.

  • LaurenB on February 06, 2021

    Super good and easy. If you make the sauce ahead of time (really just takes time to clean and chop parsley and cilantro and clean the blender lol) dinner comes together in less than 15 min. Followed exactly (including tortilla prep) with shrimp and 5 serranos and was perfect. Sliced avocado, cilantro, squeeze of lime and good queso fresco really make the meal.

  • Bloominanglophile on January 05, 2019

    These were good, but I think I would like the combination of the green chili adobo with shrimp more than chicken. The green chili adobo is fabulous on eggs, BTW! Looking forward to trying the beef with the red chili version of this sauce.

  • Rutabaga on September 05, 2018

    This made for some excellent chicken tacos; I wish it hadn't taken me so long to get around to making them. As pictured, I'm sure shrimp would also be amazing with this sauce. The sauce can easily be made in advance, making these tacos quick to prepare on the fly. We ate them with salsa and queso fresco.

  • TrishaCP on March 21, 2018

    Easy and delicious. We used chicken breasts and the green sauce (four serranos), but I can't wait to try with shrimp also.

  • stockholm28 on March 09, 2018

    These are really simple and make a nice, quick dinner. I made the chicken with the green chili adobo sauce and the skirt steak twice, once with green and once with red chili adobo. I preferred the green sauce, but I did think the red sauce worked better with the skirt steak. I froze the remaining sauce in single sized portions for future use. I didn’t care for the queso fresco, probably because the brand that was available at whole foods was pretty tasteless.

  • MollyB on February 14, 2018

    One of my favorite recipes, that we make at least once every few weeks. It's hard to stop eating it once you start; with two adults plus a 6-yr-old in the house, we rarely have leftovers with this. We've tried it with all the suggested meats, and the skirt steak is our favorite, followed by chicken thighs.

  • BethNH on February 13, 2018

    Awesome! We all loved these tacos made with shrimp - the only complaint was that we didn't have more. Once the shrimp are peeled and the green chile adobo is made the entire meal comes together in minutes. Definitely weeknight friendly.

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