SERVINGS
8
TOTAL TIME
35 min
Wash, pat dry, then cut the chicken into strips. Lightly season with salt. Set aside. In a large skillet, heat the oil. Then add the chicken to cook. Immediately add the taco seasoning, Jacmel, Saint-Marc, and garlic. Mix well to combine.
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Add the sliced onion, tomato paste, and balsamic vinegar, water, juice from 1 lemon, and Worcestershire sauce. Stir well to combine. Cover and allow the chicken to cook over medium heat. Be sure to let the liquid evaporate.
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Once done, remove the meat and the sauce from the skillet and set aside in a bowl. In the same skillet over medium-low heat. Add water if the skillet becomes dry. When the shells start to brown at the bottom, flip the shells over and brown / fry on the other side.
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Top the tacos with Pikliz. May also include lettuce tomatoes, or spinach.
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