Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
- Optional: sliced jalapeños, avocado, sour cream, or shredded cheese
Instructions
- Preheat your skillet over medium-high heat. In a small bowl, mix chili powder, cumin, paprika, salt, and pepper. Rub this spice mixture evenly over the chicken breasts or thighs. Drizzle with olive oil.
- Add the seasoned chicken to the hot skillet. Cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and let it rest for a few minutes before slicing.
- Warm the corn tortillas in a dry skillet or microwave until soft. While the chicken is resting, prepare your toppings by dicing tomatoes, chopping lettuce, onions, and cilantro.
- Slice the rested chicken into thin strips. Place a few slices on each tortilla. Top with shredded lettuce, tomatoes, onions, and cilantro. Squeeze lime over the tacos and add any optional toppings like sliced jalapeños or avocado for extra flavor.
Notes
- For extra flavor, add sliced jalapeños or a drizzle of hot sauce.
- Ensure to slice the chicken thinly for easy folding and eating.
- You can prepare the chicken in advance and reheat before serving for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 taco
- Calories: 250 kcal Kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 60 mg