These delicious chicken tacos are one of the easiest weeknight dinners to whip up in less than 30 minutes. Made with a spicy garlic and cumin marinade and a creamy cilantro sauce, you’ll be eating up every last bite of these scrumptious tacos.
Tacos are always a great choice when you’re looking for a meal that will please a multitude of taste buds. If you’re making these chicken tacos for kids, feel free to ease up on the chili powder so that the chicken isn’t as spicy.
We personally love the spice and the contrast it provides to the cool, creamy cilantro sauce and neutral avocado. The ingredients and flavors in these chicken tacos all balance out nicely.
You can also marinate your chicken ahead of time as well to make your meal prep go even faster. Set up your chicken in the bowl of marinade the night before, then just toss the chicken over the grill the next evening when you’re making dinner.
While the chicken cooks over the grill, you can blend your sauce ingredients together in the food processor and, voila, dinner is ready!
Summary |
|
Cook time: 15 minutes
Prep time: 12 minutes
Idle time:
|
Level
|
Servings:
Unit:
|
Ingredients
- For the chicken:
- 1 pound chicken breasts cut into bite-size pieces
- 2 tbsp olive oil
- 2 clove garlic crushed or minced
- 1 tbsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp onion or garlic powder
- 1/4 tsp kosher salt
- 1 tbsp olive oil
- For the cilantro lime sauce:
- 1/2 cup sour cream or Greek Yogurt or Mayo
- 1/4 cup cilantro
- 1 clove garlic
- 1 tsp lime juice
- Salt and pepper to taste
- To assemble:
- 2 avocados sliced
- 6-8 small tortillas corn or flour
Instructions
- To a large bowl, add the 2 tablespoons of olive oil, the garlic, chili powder, cumin, onion powder, and salt. Whisk together to combine.
- Dump the chicken breast pieces into the bowl and toss to get all the little pieces of chicken covered in the sauce. Cover with a sheet of plastic wrap and let the chicken marinate in this mixture for at least 10 minutes or up to 48 hours.
- Heat the remaining tablespoon of olive oil in a grill pan or a cast iron pan over medium heat. Once hot, add the marinated chicken pieces and cook until cooked through - about 8 to 10 minutes.
- Add the sour cream, cilantro, garlic, lime juice, salt, and pepper to the bowl of a food processor. Blend until combined and creamy.
- Toast the tortillas over the stove until they're slightly charred. Add some chicken to the tortillas, some avocado slices, and top with the creamy cilantro sauce.
Additional information
Recipe adapted from gimmedelicious.com
