Ingredients
Scale
- 2 large chicken breasts, boneless and skinless
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 4-6 small corn or flour tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup shredded cheese (optional)
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Season the chicken breasts with chili powder, cumin, garlic powder, salt, and pepper. Toss to coat evenly.
- Heat olive oil in a skillet over medium heat. Cook the seasoned chicken for 7-8 minutes on each side until it reaches an internal temperature of 165°F (75°C).
- Remove the chicken and let it rest. Warm the tortillas in the same skillet for about 30 seconds on each side.
- Slice the cooked chicken and layer it onto warm tortillas. Top with lettuce, tomatoes, cheese, cilantro, and squeeze lime juice over the top.
Notes
- Store leftover tacos in an airtight container in the refrigerator for up to 3 days.
- Reheat chicken in a skillet or microwave; fresh tortillas are best served warm.
- Pair with sides like rice, beans, or fresh salsa for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
- Diet: Gluten-Free