2 Chicken Tacos Recipe

Prep and marinate

Pat the chicken dry and cut into 1/2-inch strips or small bite-size pieces. In a bowl combine olive oil, ground cumin, smoked paprika, chili powder, garlic powder, kosher salt, black pepper and lime juice. Add the chicken pieces and toss until evenly coated. Let sit at room temperature for 10 minutes (or refrigerate for up to 2 hours).

Cook the chicken

Heat a large skillet over medium-high heat until hot. Add a thin film of oil if skillet is not nonstick. Add the marinated chicken in a single layer (work in two batches if needed) and cook without moving for 2 minutes to get a sear. Stir and continue cooking for another 3–4 minutes until pieces are cooked through and no longer pink (internal temperature 74°C / 165°F). Total cook time ~5–6 minutes depending on thickness. Transfer chicken to a plate and let rest 2 minutes, then squeeze a little additional lime over it if desired.

Warm tortillas

Warm the tortillas: heat a dry skillet over medium heat and warm each tortilla 20–30 seconds per side until pliable and lightly toasted. Alternatively, wrap in a damp paper towel and microwave for 20–30 seconds.

Assemble tacos

Place 2 warmed tortillas on plates. Divide the cooked chicken evenly among the tortillas (about half the chicken per two tortillas). Top each with shredded lettuce or cabbage, diced tomato, sliced red onion, shredded cheese and chopped cilantro.

Add sauces and serve

Dot each taco with about 1 tablespoon sour cream or Greek yogurt (or drizzle to taste) and add hot sauce if desired. Serve with lime wedges to squeeze over the tacos.

For a quick pico, combine chopped cilantro, diced tomato, diced red onion, lime juice and a pinch of salt in a small bowl. Stir and let sit for 5 minutes to meld flavors. Spoon on tacos as desired.