Chicken Tacos Recipe

Cook the Chicken

In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and season with cumin, paprika, garlic powder, salt, and black pepper.

Simmer

Pour in the water, cover the skillet with a lid, and let it simmer for about 20-25 minutes until the chicken is cooked through.

Shred the Chicken

Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet, mix with the remaining juices, and set aside.

Prepare the Ingredients

In a medium bowl, combine diced tomatoes, chopped red onion, chopped cilantro, lime juice, and salt.

Add Heat

If you like it spicy, finely chop the jalapeño and add to the bowl. Mix well and set aside.

Heat the Tortillas

In a dry skillet or on a grill, heat the corn tortillas for about 30 seconds on each side until warm and pliable.

Assemble the Tacos

Take a warm tortilla and add a generous amount of shredded chicken, followed by a spoonful of pico de gallo, sliced avocado, a dollop of sour cream, and a sprinkle of shredded cheese.

Serve

Repeat the assembly for all tortillas and serve immediately while warm.