Description
These easy 8-ingredient street tacos with chicken are packed with flavor and healthy ingredients. They’re ready in under 30 minutes and great for meal prep, too. Make extra—everyone loves them. 1 pound of chicken makes enough for 8 slider-size tacos.
Ingredients
Units
- 1 pound boneless, skinless chicken breasts (2 chicken breasts)^, sliced thin or butterflied open
- extra virgin olive oil or avocado oil (or healthy cooking oil of your choice)
- taco seasoning (from a packet or make your own*)
- small corn tortillas (street taco size if you can find them, see the image below for the ones I use)
- white onion, minced, for topping
- pickled red onions
- cilantro, chopped, for topping (omit or substitute with chopped lettuce if you don't like cilantro)
- optional: sliced avocado for topping
- sea salt or Kosher salt to taste (I use Real Salt; omit if the taco seasoning contains enough salt)
Instructions
- Prepare the toppings: Prepare the pickled red onions at least an hour, up to a week, in advance. Mince half of the white onion, chop some cilantro, and slice the limes into wedges. Slice the avocado if you’re using it. Set aside.
- Make the chicken: Butterfly the chicken breasts open and slice through if needed. Coat with a thin layer of oil and taco seasoning on each side. You’ll use about 2 teaspoons of oil 2-3 teaspoons of taco seasoning per 1 pound of chicken breast. Heat a large skillet over medium-high heat. Add 2 tablespoons of oil to the pan and swirl it around, then add the chicken breasts in 1 layer. Cook 5-6 minutes, then flip, cooking another 5-6 minutes or until the internal temperature reaches 165°F. (^ See note below.)
- Rest the chicken: Remove the cooked chicken to a cutting board, and douse it in fresh lime juice while it’s still hot. Use 1 lime per 1 pound of chicken. Let it rest for 10 minutes to retains its juice while you heat up the tortillas, then chop it into taco-size pieces.
- Heat the tortillas: There should be some oil left in the pan. Heat it back up if needed over medium-high heat, then add the tortillas. Cook 1-2 minutes on each side until heated through and pliable.
- Assemble: Place the tortillas on a plate, top each with a layer of chicken, 1-2 teaspoons minced white onion, a big sprinkle of cilantro, and as many pickled red onions as you like. Add a slice of avocado if you have it. Squeeze more fresh lime juice over all of the tacos and enjoy!
Notes
*Taco Seasoning: Use one you love, or make your own. For 1 pound of chicken, mix:
- 1/2 teaspoon ground cumin
- 1/2 teaspoon granulated onion or onion powder
- 1/2 teaspoon granulated garlic or garlic powder
- 1/2 teaspoon chili powder and/or paprika (use black pepper if you don’t have either of those)
- 3/4 teaspoon salt
^ For stovetop cooking, slice chicken breasts to 1/4-inch thick or buy thin-sliced. If you have time, let the chicken sit at room temperature (70°F) for 30 minutes before cooking to help it reach 165°F faster. If cooking straight from fridge temp (40°F), it may take longer and be less juicy, but you can simply adjust the cooking time.