Tender chicken strips, warm tortillas, and fresh toppings make a fast, satisfying meal for busy evenings.
# Components:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts (about 14 ounces), cut into bite-sized strips
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - Juice of 1/2 lime
→ Tacos & Toppings
10 - 8 small corn or flour tortillas, warmed
11 - 1 cup shredded lettuce
12 - 1/2 cup diced tomatoes
13 - 1/2 cup shredded cheddar cheese or Monterey Jack cheese
14 - 1/4 cup chopped fresh cilantro
15 - 1/4 cup diced red onion
16 - 1/2 cup sour cream or Greek yogurt
17 - 1 lime, cut into wedges
# Method:
01 - Combine chicken strips with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, black pepper, and lime juice in a mixing bowl. Toss until the chicken is evenly coated.
02 - Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes, stirring occasionally, until fully cooked and lightly browned. Remove from heat.
03 - Warm tortillas in a dry skillet over medium heat or microwave until soft and pliable.
04 - Arrange cooked chicken evenly on the warmed tortillas. Layer with shredded lettuce, diced tomatoes, cheese, cilantro, red onion, and a dollop of sour cream or Greek yogurt.
05 - Present immediately with lime wedges on the side for squeezing over the tacos.
