Spicy Chicken Tacos

Zesty, spiced chicken strips served in warm corn tortillas with a vibrant corn salad and flavorful Spanish rice, creating a lively and fresh meal.

• Prep: 25 min
• Cook: 20 min
• Total: 45 min
• Servings: 4
• Cuisine: Latin
• Difficulty: Medium
• Cost: $3.41/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• fresh
• quick
• sauté
• spicy

Ingredients

• 1.25 pound chicken breast (thinly sliced)
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon cayenne pepper
• 1.5 teaspoon salt
• 0.25 teaspoon black pepper
• 8 corn tortillas
• 1.5 cup white rice
• 1 tablespoon vegetable oil
• 0.5 yellow onion (medium, minced)
• 2 clove garlic (minced)
• 1 cup tomato sauce
• 2 cup chicken broth
• 1 cup corn kernels
• 0.5 red bell pepper (finely diced)
• 0.25 red onion (finely diced)
• 0.25 cup fresh cilantro (chopped)
• 2 tablespoon lime juice
• 2 tablespoon sour cream (for serving)

Instructions

1. Season thinly sliced chicken breast with chili powder, ground cumin, smoked paprika, cayenne pepper, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, until cooked through and lightly browned. Remove chicken from skillet and set aside.
3. For the Spanish rice, heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add uncooked white rice and stir frequently for 3-5 minutes until lightly golden brown. Add minced yellow onion and minced garlic, cook for 2 minutes until fragrant.
4. Stir in tomato sauce, chicken broth, and 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until liquid is absorbed and rice is tender.
5. While rice is cooking, prepare the corn salad. In a medium bowl, combine corn kernels, finely diced red bell pepper, finely diced red onion, chopped fresh cilantro, and fresh lime juice. Stir well.
6. Warm corn tortillas according to package directions. Serve chicken in warm tortillas, topped with corn salad and a dollop of sour cream, if desired. Serve with Spanish rice on the side.

Notes

To warm tortillas, you can lightly char them directly over a gas burner or wrap them in a damp paper towel and microwave for 30-60 seconds. Adjust cayenne pepper to your preferred spice level.

Nutrition (per serving)

• Calories: 690
• Protein: 52.3 g
• Carbohydrates: 83.1 g
• Fat: 15.2 g
• Fiber: 7.5 g
• Sodium: 1250 mg
• Saturated Fat: 3.2 g
• Sugar: 10.5 g
• Cholesterol: 130 mg