Ingredients
1 lb ground chicken
1 tbsp olive oil
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
8 corn tortillas
1 cup shredded lettuce
1/2 cup diced tomatoes
1/2 cup shredded Monterey Jack cheese
Lime wedges, for garnish
Optional: Avocado slices, cilantro, or hot sauce
Instructions
Heat olive oil in a large skillet over medium-high heat.
In a bowl, mix ground chicken with cumin, garlic powder, onion powder, chili powder, paprika, salt, and pepper.
Divide chicken mixture into 8 equal portions. Press each portion flat into a tortilla to form a thick patty.
Carefully transfer each tortilla to the hot skillet and cook for 2–3 minutes per side, or until golden and crispy.
Remove from the skillet and add shredded cheese to each taco while the shells are warm and pliable for easy folding.
Assemble tacos with lettuce, tomatoes, and a squeeze of lime. Top with optional garnishes.
Notes
For extra flavor, cook the chicken mixture in the skillet before pressing it into the tortillas.
Make ahead: Cooked tacos can be stored in an airtight container in the fridge for up to 2 days. Reheat in a skillet to restore crispiness.
Substitute shredded mozzarella or vegan cheese if preferred.
- Prep Time: 15
- Cook Time: 15
- Category: Quick Chicken
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 2 tacos
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg