Chicken Tacos
These vibrant chicken tacos feature juicy, spice-rubbed chicken breast served in warm tortillas with fresh, zesty toppings.
Ingredients
- •1.5 lbs (700g) boneless, skinless chicken breasts
- •2 tablespoons olive oil
- •1 tablespoon chili powder
- •1 teaspoon ground cumin
- •1 teaspoon smoked paprika
- •1/2 teaspoon garlic powder
- •1/2 teaspoon onion powder
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •8 small corn or flour tortillas
- •1 cup shredded romaine lettuce
- •1/2 cup diced red onion
- •1/2 cup fresh cilantro, chopped
- •1 large lime, cut into wedges
- •1 ripe avocado, sliced
Instructions
- 1
In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper to create the taco seasoning.
- 2
Pat the chicken breasts dry with paper towels and rub them thoroughly with the spice mixture until evenly coated.
- 3
Heat the olive oil in a large skillet over medium-high heat.
- 4
Add the chicken breasts to the skillet and cook for 6 to 8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown.
- 5
Remove the chicken from the pan and let it rest on a cutting board for 5 minutes before slicing it into thin strips or shredding it with two forks.
- 6
Warm the tortillas in a dry skillet or directly over a low gas flame for 30 seconds per side until pliable and slightly charred.
- 7
Assemble the tacos by placing a portion of chicken into each tortilla and topping with lettuce, red onion, cilantro, and avocado slices.
- 8
Serve immediately with fresh lime wedges on the side to squeeze over the top.
💡 Chef tips
- For extra flavor, marinate the chicken in the spices and a tablespoon of lime juice for 30 minutes before cooking.
- If you prefer a milder taco, reduce the chili powder by half and add a pinch of dried oregano.
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days; reheat gently in a pan with a splash of water to keep it moist.
✅ How it should turn out
The finished tacos should have tender, aromatic chicken with a smoky, savory crust, perfectly complemented by the bright acidity of fresh lime and the creaminess of avocado.