Recipe Index

Ingredients

• 3 tbsp extra-virgin olive oil
• 4 boneless skinless chicken breasts (6-8 oz each), cut into 1-inch strips
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tsp chili powder
• 2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/4 tsp paprika
• 8 corn tortillas, warmed
• 3½ oz sour cream, for serving
• 1/2 red onion, thinly sliced, for serving
• 2 tomatoes, finely chopped, for serving
• 3½ oz shredded Monterey Jack cheese, for serving
• 1 avocado, finely chopped, for serving
• 2 tbsp finely chopped fresh cilantro, for serving
• 1 lime, cut into wedges, for serving

Method

1. Heat the olive oil in a large skillet over medium-high heat.
2. Season the chicken strips with salt, black pepper, chili powder, cumin, garlic powder, cayenne and paprika and toss to coat evenly.
3. Add the chicken to the hot pan in a single layer and cook for 6-8 minutes, turning occasionally, until golden and cooked through with no pink remaining.
4. Warm the corn tortillas in a dry pan for 30 seconds per side, or wrap in a damp cloth and warm in the microwave, and keep covered.
5. Divide the chicken between the tortillas.
6. Top with sour cream, red onion, tomatoes, Monterey Jack, avocado and cilantro as liked, and serve with lime wedges for squeezing over.

Prep: 10 min · Cook: PT0S · Total: 30 min

Nutrition (per serving, where published)