Chicken Tacos
Prepare chicken tacos with seasoned chicken, fresh vegetables, and toppings in soft tortillas.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (boneless and skinless) | 800 | Grams |
| Olive Oil (for cooking) | 2 | Tbsp |
| Lime (juiced) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Chili Powder | 2 | Tsp |
| Cumin (ground) | 1 | Tsp |
| Paprika | 1 | Tsp |
| Salt | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Corn Tortillas (soft) | 10 | Count |
| Red Onion (sliced) | 1 | Count |
| Tomato (diced) | 2 | Count |
| Cilantro (chopped) | 1 | Bunch |
| Avocado (sliced) | 2 | Count |
| Sour Cream (whole milk based) | 1 | Cup |
| Cheddar Cheese (grated) | 150 | Grams |
Instructions
- In a bowl, mix lime juice, minced garlic, chili powder, cumin, paprika, salt, and black pepper.
- Add chicken breast to the marinade, ensuring it is well coated. Let it marinate for at least 30 minutes.
- Heat olive oil in a skillet over medium heat. Cook the marinated chicken until fully cooked, about 6-8 minutes per side.
- Remove chicken from the skillet and let it rest for 5 minutes before slicing it into strips.
- Warm the corn tortillas in a dry skillet or microwave until pliable.
- Assemble the tacos by placing chicken strips on each tortilla, then top with sliced red onion, diced tomato, chopped cilantro, sliced avocado, sour cream, and grated cheddar cheese.
- Serve immediately while warm.
Prep
- Marinate chicken for at least 30 minutes.
Kitchen equipment
SkilletGrater