Picadillo Soft Tacos Recipe

These go great with your favorite Mexican beer :)


  • 1/2 cup frozen chopped onion
  • 2 teaspoons bottled minced garlic
  • 12 ounces cooked chicken breast, cubed
  • 1 chipotle chile, finely chopped
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 8 (6-inch) flour tortillas
  • 1/2 cup diced peeled avocado
  • 2 tablespoons slivered almonds, toasted
  • 2 tablespoons chopped fresh cilantro (optional)
  • Sour cream and salsa to top (optional)


Heat a large nonstick skillet over medium-high heat. Add onion and garlic; cook for 4 minutes or until onion is tender. Stir in cubed chicken,chipotle chile, cumin, salt, cinnamon, and tomatoes; simmer 6 minutes or until thickened, stirring occasionally.

Warm tortillas according to package directions. Spoon about 2/3 cup chicken mixture onto each tortilla; top each tortilla with 1 tablespoon avocado, 1 1/2 teaspoons almonds, and 1 1/2 teaspoons cilantro; fold in half. Top with sour cream and salsa if desired.