Spiced Chicken Street Tacos

Name: Spiced Chicken Street Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 12 ounce chicken breast (boneless, skinless, cut into 1/2-inch cubes); 1 tablespoon olive oil; 1 teaspoon chili powder; 1 teaspoon ground cumin; 0.5 teaspoon paprika; 0.5 teaspoon garlic powder; 0.5 teaspoon onion powder; 1 teaspoon kosher salt; 0.25 teaspoon black pepper (freshly ground); 2 Roma tomatoes (diced); 0.25 red onion (finely diced); 1 jalapeño (seeded and minced); 0.5 cup fresh cilantro (chopped); 2 limes; 0.5 cup sour cream; 8 corn tortillas (small)

Flavorful chicken breast pieces served in warm corn tortillas with a fresh pico de gallo and tangy lime crema, perfect for a quick and satisfying meal.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 2
Cuisine: Mexican
Difficulty: Easy
Cost: $3.81/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

12 ounce chicken breast (boneless, skinless, cut into 1/2-inch cubes)
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
0.5 teaspoon paprika
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
1 teaspoon kosher salt
0.25 teaspoon black pepper (freshly ground)
2 Roma tomatoes (diced)
0.25 red onion (finely diced)
1 jalapeño (seeded and minced)
0.5 cup fresh cilantro (chopped)
2 limes
0.5 cup sour cream
8 corn tortillas (small)

Instructions

In a medium bowl, combine the diced Roma tomatoes, finely diced red onion, minced jalapeño (if using), and 1/4 cup of the chopped fresh cilantro. Squeeze the juice from 1/2 of one lime over the mixture and stir well. Season the pico de gallo with a pinch of kosher salt and set aside.
In a small bowl, whisk together the sour cream and the juice from the remaining 1/2 of one lime. Season the lime crema with a tiny pinch of kosher salt and set aside.
Pat the cubed chicken breast dry with paper towels. In another medium bowl, toss the chicken with chili powder, ground cumin, paprika, garlic powder, onion powder, 3/4 teaspoon kosher salt, and black pepper until evenly coated.
Heat olive oil in a large skillet or non-stick pan over medium-high heat. Once hot, add the seasoned chicken in a single layer and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
While the chicken cooks, warm the corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, heating them in a dry skillet over medium heat for 15-20 seconds per side until pliable, or wrapping them in foil and baking at 350°F (175°C) for 5-7 minutes.
To assemble the tacos, place a few pieces of spiced chicken into each warm tortilla. Top with a spoonful of the fresh pico de gallo, a drizzle of lime crema, and a sprinkle of the remaining 1/4 cup chopped fresh cilantro. Serve immediately with extra lime wedges on the side.

Notes

Leftover pico de gallo and lime crema can be stored in the refrigerator for 2-3 days. For a little extra crunch, you can quickly toast the corn tortillas in a dry skillet until slightly crispy on the edges.

Nutrition (per serving)

Calories: 485
Protein: 51.5 g
Carbohydrates: 38.3 g
Fat: 15.6 g
Fiber: 6.8 g
Sodium: 1390 mg
Saturated Fat: 5.4 g
Sugar: 3.7 g
Cholesterol: 127 mg