Chicken Tacos with Heirloom Tomato Pico de Gallo

Mexican Entrée
30 min.
4 Servings
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Amp up your homemade chicken tacos with fresh, heirloom Pico de Gallo on grilled corn tortillas.


  • 1 lb. heirloom tomatoes
  • 1 red onion
  • 1 jalapeno
  • 1 bunch cilantro
  • 2 limes
  • 2 lbs. Nature’s Basket boneless skinless chicken thighs
  • 2 Tbsp. Ortega™ reduced sodium taco seasoning
  • ¾ tsp. kosher salt
  • 12 La Banderita® corn tortillas
  • 2 oz. Supremo® grated cotija cheese


  Prep Time: 10 min. • Cook Time: 20 min.

Preheat your grill on medium-high. Finely dice the heirloom tomatoes, red onion and jalapeno. Chop the cilantro. Juice one of the limes in a small bowl and cut other lime into wedges. Season chicken thighs with the taco seasoning.

To make the Pico de Gallo, combine the heirloom tomatoes, red onion, jalapeno, lime juice, chopped cilantro, and salt in a medium mixing bowl.

Add chicken thighs to the grill and cook for 5-6 minutes on each side or until chicken is cooked through. For food safety, cook chicken to an internal temperature of 165°F. Slice the chicken and set aside.

Heat the tortillas on the grill about 30 seconds on each side. Build your tacos with the sliced chicken, Pico de Gallo, and a sprinkle of cotija cheese. Serve with lime wedges and enjoy!

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