Easy Chicken Street Tacos Recipe
Seasoned chicken, fresh pico de gallo, and cilantro held together in a tortilla . . . this easy chicken street taco recipe will quickly become a family favorite.
Serving3
Ingredients
- 1 Tablespoon olive oil
- 3 boneless, skinless chicken breasts
- 1 teaspoon cumin
- 1 ½ teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ yellow onion, diced
- 2 Roma tomatoes, diced
- 2 limes, divided
- ½ cup cilantro, chopped
- 6 corn tortillas
- ¼ cup Cotija Cheese, crumbles
Equipment
Instructions
- In a pan over medium heat, heat oil then combine shredded chicken, cumin, chili powder, garlic powder, salt, and pepper and cook until completely heated through.
- In a separate bowl, gently toss together chopped onion, diced tomatoes, juice of one lime, and cilantro.
- To assemble taco, lay corn tortilla out flat on a plate. Top with 1/2 cup shredded chicken, tomato mixture, and cotija cheese.
- Squeeze lime juice over taco and serve.
Notes
HOW TO KEEP THE CORN TORTILLAS FROM CRACKING OR BREAKING
- Pop them in the microwave. Place up to 5 tortillas on a plate and cover with a damp paper towel. Microwave in 30 second bursts until they are warmed.
- Warm them in the oven. Wrap up to 5 tortillas in aluminum foil and warm in a pre-heated oven of 350 degrees for 15 minutes.
- Heat them in a skillet. Warm a non-stick skillet over medium heat. Cook each tortilla (without any oil) for about 30 seconds on each side. This works best with fresh tortillas.
Nutrition
Calories: 355 kcal · Carbohydrates: 34 g · Protein: 30 g · Fat: 12 g · Saturated Fat: 3 g · Cholesterol: 83 mg · Sodium: 705 mg · Potassium: 742 mg · Fiber: 6 g · Sugar: 4 g · Vitamin A: 930 IU · Vitamin C: 22 mg · Calcium: 139 mg · Iron: 2 mg