Easy Chicken Tacos (Printer-Friendly)
Seasoned chicken cooked and served warm in corn tortillas with fresh lettuce and tomatoes.
# What You'll Need:
→ Spice Blend
01 -
1 tablespoon chili powder
02 -
1 ½ teaspoons ground cumin
03 -
½ teaspoon salt
04 -
½ teaspoon black pepper
05 -
½ teaspoon paprika
06 -
¼ teaspoon garlic powder
07 -
¼ teaspoon dried oregano
08 -
¼ teaspoon onion powder
→ Protein
09 -
1 ¼ pounds raw boneless, skinless chicken breasts, cut into small bite-sized pieces
→ Cooking Fat
10 -
1 tablespoon olive oil
→ Base
11 -
10 six-inch corn tortillas (Mission Extra Thin Yellow Corn Tortillas preferred)
→ Toppings
12 -
Chopped lettuce
13 -
Chopped tomatoes
# Steps to Follow:
01 -
Combine chili powder, cumin, salt, black pepper, paprika, garlic powder, dried oregano, and onion powder thoroughly in a small bowl to create the taco seasoning.
02 -
Place chicken pieces in a resealable plastic bag, add the prepared spice mixture, seal, and massage the bag to evenly coat the chicken with the spices.
03 -
Heat olive oil in a large sauté pan over medium-high heat. Add chicken pieces in a single layer, cooking without overcrowding. Stir every few minutes, cooking for 8 to 10 minutes until fully cooked. Remove from heat and cover to keep warm.
04 -
Preheat a skillet to medium heat. Lightly mist each side of a tortilla with cooking spray and warm in the skillet for approximately one minute per side. Transfer warmed tortillas to a plate. Repeat with all tortillas.
05 -
Spoon approximately 1.75 ounces of cooked chicken onto each tortilla. Top with chopped lettuce and tomatoes. Serve immediately while warm.
# Extra Suggestions:
01 -
For additional toppings, consider avocado, sour cream, plain Greek yogurt, salsa, or cheese according to preference. These additions are not included in nutritional information.