Description
Delicious and quick tacos filled with tender, shredded chicken and vibrant toppings, perfect for any weeknight meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded (use rotisserie or boiled)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 8 small corn tortillas (or flour tortillas, if preferred)
- 1 cup fresh cilantro, chopped (optional)
- 1 lime, cut into wedges
- 1 cup diced tomatoes (or pico de gallo)
- 1 cup shredded cheese (cheddar, Mexican blend, or queso fresco)
- Avocado slices (optional)
- Sour cream (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Toss in the finely chopped onion and sauté for about 3-4 minutes until tender, adding minced garlic towards the end.
- Sprinkle in chili powder, cumin, smoked paprika, salt, and pepper. Stir well to bloom the spices for about a minute.
- Add the shredded chicken to the skillet, mixing thoroughly, and allow to heat through for about 5-7 minutes.
- Warm the tortillas in a separate skillet over medium-high heat for about 30 seconds on each side.
- Assemble the tacos with a warm tortilla, shredded chicken, diced tomatoes, cheese, cilantro, avocado, and sour cream.
- Squeeze lime over the topped tacos for extra flavor.
Notes
Feel free to substitute chicken with shredded beef or chickpeas for a vegetarian option. Use dairy-free cheese for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg