Favorite Chicken Tacos




Everyone loves tacos; after all, there is even a day of the week designated for these deliciously-filled tortillas. Favorite Chicken Tacos are seasoned with two different kinds of chili powders, onion, garlic, and oregano. Once seasoned, they are quickly sauteed and then are taco ready. While filling the tortillas, I add some Lime Cream and Pico de Gallo for the perfect combination of flavors. These tacos are irresistible, and I can eat them any day of the week.



Ingredients for Favorite Chicken Tacos:

main dish


Chicken:

2 pounds thin chicken cutlets

3 tablespoons + 2 tablespoons grapeseed oil

1 tablespoon chili powder

1 teaspoon ancho chili powder

3/4 teaspoon onion powder

3/4 teaspoon garlic powder

3/4 teaspoon cumin

3/4 teaspoon oregano

kosher salt


Lime Cream:

8 ounces sour cream

zest of 1 lime

3 teaspoons fresh lime juice


Serve with tortillas, cilantro, limes, avocado, Lime Cream, and Pico de Gallo


Time-Saving Tips: Prepare Cranberry Walk's Pico De Gallo; however, or purchase it at your local market. Prepare the Lime Cream earlier in the day and keep it refrigerated.


Let's see what we need.


We're ready to cook.


First, let's make the Lime Cream. In a small bowl combine the sour cream, lime zest, and lime juice. That's it. Refrigerate until ready to use.


Combine the chili powders, onion powder, garlic powder, cumin, salt, and oregano; stir in 3 tablespoons of oil.


Coat the chicken evenly with the spice mixture.


Heat 2 tablespoons of oil in a pan and add the chicken. Cook a few minutes and turn over once the chicken is starting to brown. Cook a few more minutes and turn the chicken again. If you're not sure when it is ready, the instant-read thermometer will read 160 when ready. Transfer the chicken to a plate or cutting board and let rest for 10 minutes; then dice into cubes.


While the chicken rests, I like to heat and char up the tortillas. It makes such a difference in taste and texture. I do this by holding it over the flame on my stove. If you do not have a gas stove, you can heat the tortillas in the oven. Just wrap them in foil.


Have fun making the tacos.



They're ready! Favorite Chicken Tacos are so flavorful, and the toppings make them so fresh tasting. These tacos are great for the family or when entertaining. And if you're lucky enough to have any leftovers have a salad for lunch the next day.


Enjoy!


Favorite Chicken Tacos:

main dish


Chicken:

  • 2 pounds thin chicken cutlets

  • 3 tablespoons + 2 tablespoons grapeseed oil

  • 1 tablespoon chili powder

  • 1 teaspoon ancho chili powder

  • 3/4 teaspoon onion powder

  • 3/4 teaspoon garlic powder

  • 3/4 teaspoon cumin

  • 3/4 teaspoon oregano

  • 1/4 teaspoon cayenne pepper

  • kosher salt


Lime Cream:

  • 8 ounces sour cream

  • zest of 1 lime

  • 3 teaspoons fresh lime juice

  • Serve with tortillas, cilantro, limes, avocado, Lime Cream, and Pico de Gallo

  • First, let's make the Lime Cream. In a small bowl combine the sour cream, lime zest, and lime juice. That's it. Refrigerate until ready to use.

  • Combine the chili powders, onion powder, garlic powder, cumin, salt, and oregano; stir in 3 tablespoons of oil.

  • Coat the chicken evenly with the spice mixture.

  • Heat 2 tablespoons of oil in a pan and add the chicken. Cook a few minutes and turn over once the chicken is starting to brown. Cook a few more minutes and turn the chicken again. If you're not sure when it is ready, the instant-read thermometer will read 160 when ready. Transfer the chicken to a plate or cutting board and let rest for 10 minutes; then dice into cubes.

  • While the chicken rests, I like to heat and char up the tortillas. It makes such a difference in taste and texture. I do this by holding it over the flame on my stove. If you do not have a gas stove, you can heat the tortillas in the oven. Just wrap them in foil.

  • Have fun making the tacos.

  • Time-Saving Tips: Prepare Cranberry Walk's Pico De Gallo; however, or purchase it at your local market. Prepare the Lime Cream earlier in the day and keep it refrigerated.


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