These easy soft chicken tacos are so perfect for Taco Tuesday! Quick and easy to prep and cook, chicken breast is seasoned with Mexican spices for a taco full of flavor.
¼ - ½teaspoonred pepper flakesdepending on spice preference
1teaspoongarlic powder
½teaspoondried mustard powder
1teaspoondried basil
1teaspoononion powder
2tablespoonslime juice~1 lime
Tacos:
124-inchtortillasstreet taco size
¼cupsour creamor Crema Mexicana
¼cuppico de gallopre-prepared
¼cupfresh cilantrochopped
2avocadosdiced
1fresh jalepenos or red chilesoptional
Instructions
Combine all marinade ingredients into a medium sized bowl or ziplock bag, then add thechicken, making sure the chicken is fully coated. Cover the bowl and refrigerate for 30 minutes to 1 hour (depending on the time you have).
2 chicken breast, 1 teaspoon paprika, ¼ - ½ teaspoon red pepper flakes, 1 teaspoon garlic powder, ½ teaspoon dried mustard powder, 1 teaspoon dried basil, 1 teaspoon onion powder, 2 tablespoons lime juice
Heat a skillet/griddle pan over medium heat with oil and add the marinated chicken. Cook for 5-7 minutes, until chicken is cooked through. Remove from heat and place onto a plate.
Warm the tortillas and serve by adding in chicken filling and then any of the other toppings you fancy.
12 4-inch tortillas, ¼ cup sour cream, ¼ cup pico de gallo, ¼ cup fresh cilantro, 2 avocados, 1 fresh jalepenos or red chiles
Video
Notes
Warm the tortillas so that they are soft and pliable, before adding the chicken filling.
Feel free to use hard taco shells instead.
Adjust the amount of red pepper flakes to suit your taste.
Storage: Store chicken taco filling in an airtight container in the refrigerator for 3 days, or freeze for 3 months. Store tortillas and other taco toppings separately.