Our family can eat tacos breakfast, lunch and dinner and these creamy chicken tacos are our new staple. I will be making this recipe next time we have company. Fried taco bar, anybody?


  • 2 large chicken breasts – small cubes
  • 10 oz mild diced tomatoes with green chilies
  • 1 poblano pepper – diced
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons minced onion
  • 2 teaspoons Lawry’s seasoned salt
  • 16 oz Velveeta Queso Blanco
  • 1/2 cup shredded cheddar
  • 1 bunch chopped cilantro
  • corn tortillas
  • avocado oil for frying


  • Cut chicken into small cubes. Cut up poblano into small pieces.
  • Heat up non-stick frying pan and pour in 2 tablespoons of avocado oil.
  • Season with smoked paprika, ground cumin, minced onion and Lawry’s seasoned salt.
  • Stir in poblano and cook until chicken is almost cooked through.
  • Cut up queso blanco into smaller cubes, drain diced tomatoes with green chilies and pour into the pan along with shredded cheddar and chopped up cilantro. Let it “marry” and thicken.
  • Heat up a large cast iron pan pour in 1/4 cup of avocado oil. Put chicken mixture into corn tortillas fold over and fry. (Don’t over stuff your tacos, less filling is better). About 30 seconds on each side until crunchy.