Easy Chicken Tacos
Ingredients
- 1.5 lbs chicken thighs or breasts
- 1 tablespoon canola oil
- 1 teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cumin
- 1 tablespoon lime juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- corn tortillas for serving about 12
pico de gallo:
- 3 roma tomatoes diced
- 1 jalapeno diced
- ½ white onion diced
- 2 tablespoon cilantro diced
- 1 tablespoon lime juice
Instructions
- To make the pico, combine all ingredients in a small bowl and place in the fridge until ready to eat.
- Fully coat chicken in the seasonings.
- Heat oil in a large skillet over medium-high heat. Add chicken to the skillet, cover and cook for 5 minutes. Flip chicken over and cook for another 5 minutes, covered.
- Remove chicken from the skillet and transfer to a cutting board. Chop up the chicken into bite size pieces and transfer back to the skillet. Turn heat up to high and cook for 3-5 more minutes until chicken is golden. Be sure to stir occasionally to prevent burning. Once chicken is done, remove from heat.
- Heat tortillas over high heat in a small skillet for about 30 seconds on each side.
- Remove from heat and serve immediately with tortillas and pico de gallo. Enjoy!
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