Chicken Tacos
from kristineskitchenblog.comThese Chicken Tacos are a family favorite! Easy recipe, delicious seasonings, add your favorite toppings! Cook the chicken in a skillet, in the air fryer or on the grill. This recipe is a weeknight staple!
Servings: 6 servings
Calories: 154kcal
Ingredients
Chicken Taco Seasoning
- 1 ½ teaspoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Remaining Ingredients
- 1 ½ pounds boneless skinless chicken breasts smaller (6-8 ounces each) or thin-sliced chicken breasts are best because they cook through faster
- 1 tablespoon olive oil
- 12 small flour tortillas
Topping Ideas
- shredded lettuce iceberg or romaine
- shredded cheddar and/or Monterey jack cheese
- sliced avocado or guacamole
- chopped tomatoes
- chopped red onion
- chopped fresh cilantro
- pico de gallo, salsa or sour cream
Instructions
- Combine all chicken taco seasoning ingredients (chili powder, cumin, paprika, onion powder, garlic powder, salt and pepper) in a small bowl and stir or whisk to blend.
- Place the chicken breasts in a zip-top plastic bag and pound them using a meat mallet or rolling pin until they are an even thickness, about ½-inch thick.
- Take the chicken out of the bag and rub the seasoning mixture over all sides of the chicken breasts.
- Cook chicken. Skillet method: Heat the olive oil in a large skillet, such as a cast iron skillet, over medium heat. Once hot, add the chicken to the pan and cook for about 5-8 minutes per side, or until cooked through to 165° F. If the chicken breasts are on the larger side, you can cover the pan to trap the heat to help the center of the chicken to cook through. Alternatively you can grill the chicken on an outdoor grill or oiled grill pan over medium to medium-high heat for 5-8 minutes per side, or until cooked through. Or air fryer chicken at 400° for 13-20 minutes, flipping it over halfway through, until the center reaches 165°F.
- Let the chicken rest for 5 minutes. Then chop it into bite-size pieces.
- Warm the tortillas in a skillet on the stove, or in the microwave between paper towels. Fill tortillas with chicken and your desired toppings. Serve.
Video
Notes
- Nutrition estimate does not include tortillas or toppings since those will vary.
- Store leftover cooked chicken in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
Calories: 154kcal | Carbohydrates: 1g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 73mg | Sodium: 237mg | Potassium: 442mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 267IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
