Cooking with Chef Bryan: Stroganoff soft shell corn tacos

Cooking with Chef Bryan: Stroganoff soft shell corn tacos

(KUTV) As aired on April 4.

Recipe courtesy of Chef Bryan Woolley.


  • 1/4 cup diced onion
  • 1 tsp minced garlic
  • 2 cup cooked and shredded chicken
  • 1 cup fresh pico de gallo
  • zest and juice from one lime
  • 1/3 cup sour cream
  • 1 avocado, peeled, deseeded and sliced
  • 1 head iceberg lettuce, core removed, finely chopped
  • corn tortillas
  • olive oil
  • salt and pepper to taste


  1. I like to use a rotisserie chicken for the shredded chicken. Heat a large saute pan on the stove and add just enough olive oil to lightly coat the bottom of the pan.
  2. Add the onion and garlic and saute until fragrant. Add the shredded chicken and warm through.
  3. Once the chicken is warmed, add the fresh pico de gallo (fresh salsa), lime zest and juice to the mixture. Bring to boil and remove from the heat.
  4. Stir in the sour cream sauce to make a stroganoff style sauce.
  5. Heat the corn tortillas in the package. I simply put them in the microwave for about 1 minute. Leaving them in the package allows them to steam and become soft and pliable.
  6. Serve the stroganoff style chicken with freshly sliced avocado, lettuce and warm corn tortillas. If desired use some hot sauce for an added kick. Enjoy!