Chicken Tacos

Chicken Tacos are a classic, and this version is the BEST! Loaded with perfectly seasoned chicken breast, homemade pico de gallo, fresh sliced avocado, and crumbled queso fresco... they're fresh, satisfying, and so delicious!

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Servings:

Calories: 323kcal

Author: Cathy Trochelman

Ingredients

For the chicken

2 tablespoons olive oil
4 boneless skinless chicken breasts (about 2 pounds)
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon chipotle chili powder OR cayenne pepper

For the tacos

12 tortillas
pico de gallo
crumbled queso fresco
sliced avocado
cilantro lime sauce

Instructions

Place the chicken breasts between sheets of wax paper and pound them to an even thickness (about 1 inch). Combine the seasonings in a small shallow bowl and coat both sides of the chicken with the seasoning blend.
Heat 2 tablespoons of olive oil on medium heat in a large skillet. Add the chicken and cook for 7-10 minutes on each side, until chicken is no longer pink inside.
Remove the chicken from the skillet and set it aside for 5-10 minutes to rest. (*This will help the chicken stay tender and juicy.) Slice it into thin slices or cubes.
Add the chicken to the tortillas and top with your choice of toppings.

Notes

Recipe variations:

Substitute rotisserie chicken for the chicken breast (shred and season accordingly)
Use slow cooker taco chicken in place of the seasoned chicken breast
Use any size of tortillas
Substitute hard shell taco shells for the soft shell tortillas
Use homemade blender salsa instead of pico de gallo
Substitute shredded Mexican blend cheese for queso fresco
Add any of your favorite taco toppings

Nutrition