Ingredients
Scale
- 1 lb chicken breast, diced
- 2 tbsp olive oil
- 1 lime, juiced
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- 8 small corn tortillas
- Fresh cilantro, chopped
- Onion, finely chopped
- Radishes, sliced
- Sour cream (optional)
- Hot sauce (optional)
Instructions
- Marinate the chicken: Combine chicken with olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Cover and let it marinate for at least 30 minutes.
- Cook the chicken: Heat a skillet over medium-high heat and add marinated chicken. Cook for 5-7 minutes until fully cooked and golden brown.
- Prepare toppings: While chicken is cooking, chop cilantro, dice onion, and slice radishes.
- Assemble tacos: Warm corn tortillas in a dry skillet. Place shredded chicken on tortillas and top with cilantro, onion, radishes, and sour cream. Serve with lime juice.
Notes
- Store leftover Chicken Street Tacos in an airtight container in the refrigerator for up to 3 days.
- Warm the chicken before serving it on fresh tortillas.
- Customize with additional toppings like avocado or cheese.
- Prep Time: 30 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
- Diet: Gluten-free
Nutrition
- Serving Size: 2 tacos
- Calories: 300 Kcal
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg