We say the more toppings the merrier. We like our chicken tacos topped with red onion (pickled onions would be great too), avocado, cilantro, and cheese. Pico de gallo, salsa, sour cream, or some crushed corn chips would also be delicious, so have fun with it!
Ingreadient
- 3 Tbsp. extra-virgin olive oil
- 4 boneless skinless chicken breasts, cut into 1" strips
- Kosher salt
- Freshly ground black pepper
- 2 tsp. chili powder
- 2 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1/4 tsp. paprika
- 1/4 tsp. cayenne
- 8 corn tortillas, warmed
- Sour cream
- Thinly sliced red onion
- Diced tomatoes
- Shredded Monterey Jack
- Diced avocados
- Fresh cilantro
- Lime wedges
Direction
- In a large skillet over medium heat, heat oil. Season chicken with salt and pepper and add to skillet. Cook until golden, 6 minutes. Add spices and stir until coated, 1 minute more. If needed, add a little more oil or water to help spices coat chicken.
- Build tacos: In tortillas, layer chicken and desired toppings. Serve with lime wedges.
