Ingredients
Equipment
Method
- Prepare the Chicken: If using chicken breasts, you can either pound them to an even thickness for quicker cooking or slice them horizontally into thinner cutlets. This ensures the chicken cooks evenly and becomes wonderfully tender. Pat the chicken dry with paper towels; this helps the spices adhere better and promotes a nice sear.
- Season the Chicken: In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Sprinkle this spice mixture generously over both sides of the chicken. Make sure each piece is well-coated for maximum flavor penetration.
- Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the seasoned chicken into the hot skillet. Cook for about 5-7 minutes per side, or until the chicken is cooked through and has a beautiful golden-brown sear. The internal temperature should reach 165°F (74°C).
- Rest and Shred or Dice: Once cooked, transfer the chicken to a clean cutting board and let it rest for about 5 minutes. This resting period is crucial to keep the chicken juicy and tender. After resting, you can either shred the chicken using two forks or dice it into bite-sized pieces, depending on your preference.
- Add Lime Juice: While the chicken is still warm, drizzle the fresh lime juice over it. Toss gently to coat. The acidity of the lime juice brightens the flavors and adds a zesty finish to the chicken.
- Warm the Tortillas: Warm your tortillas according to package directions. This can be done by heating them lightly in a dry skillet, in the microwave, or directly over a low gas flame for a few seconds until pliable and warm. Warm tortillas are essential for the best taco experience.
- Assemble the Tacos: Place a generous portion of the seasoned chicken onto each warm tortilla.
- Add Your Favorite Toppings: Now comes the fun part! Load up your chicken tacos with any of your favorite toppings. We love to pile on crisp shredded lettuce, juicy diced tomatoes, sharp red onion, fresh cilantro, a sprinkle of cheese, a dollop of salsa, and a creamy swirl of sour cream. Don't forget a slice of avocado for extra richness!
Notes
Storing: Refrigerate cooked chicken filling and assembled tacos after they have cooled completely. Store chicken in an airtight container for 3-4 days. Store uncooked toppings separately. Freezing: Cooked chicken filling can be frozen in a freezer-safe bag or airtight container for up to 2-3 months. Reheating: For best texture, reheat chicken in a skillet over medium heat, stirring occasionally. Add a tablespoon of water or chicken broth if dry. Microwave on 50% power in 30-second intervals, stirring between. For assembled tacos, broil on low for 1-2 minutes, watching carefully.
