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Easy Chicken Tacos

Lately this is my default no-thinking-involved meal, it can be made in 20-25 minutes. But don't skimp on making the homemade Salsa as that is the key to everything! 

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2 4-5 tacos
Calories: 509 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 1 chicken breast
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon Mexican oregano
  • 1/4 teaspoon salt
  • freshly cracked black pepper
  • 1/2 onion
  • 4-5 corn tortillas
  • 1/4 cup jack cheese
  • olive oil
For the Guacamole:
  • 1 avocado
  • 2-3 tablespoons onion
  • juice of 1/2 lime
  • 1/4 teaspoon salt
For the Tomatillo-Chipotle Salsa:
  • 4-5 tomatillos
  • 2 chipotles in adobo
  • 2 garlic cloves

Instructions

    Cup of Yum
  1. Husk and rinse the tomatillos, cutting out the stems.   Roast the tomatillos in the oven at 400F until you need them (15 minutes or so).   Add two chipotles in adobo and 2 peeled garlic cloves to a blender.    I usually de-stem and de-seed the chipotles.
  2. For the chicken, add the seasoning ingredients to a bowl: 1/2 teaspoon chili powder, 1/2 teaspoon Mexican oregano, 1/4 teaspoon salt, freshly cracked black pepper, and a dollop of oil. Chop up the chicken breast into bite-sized pieces and combine well with the seasoning.
  3. Roughly chop 1/2 onion and add most of it to a skillet over medium heat along with a dollop of oil.  Once the onion is sizzling add the seasoned chicken pieces and form a single layer with them.  Saute until the first side is nearly cooked through (5-8 minutes), then flip and cook the second side for a couple minutes to finish them.
  4. When the chicken goes on I usually add the tortillas to a dry skillet over medium heat along with some slices of cheese.   Cook the tortillas until crispy and light brown spots are forming on the bottom. 
  5. As the chicken cooks you'll have time to make the Guac.  Finely chop 2-3 tablespoons of onion. Use the back of a fork to smoosh the onion until it turns translucent.  Add the onion to a bowl along with the flesh of one avocado, 1/4 teaspoon of salt, and the juice of a half lime. Mush and mix well.  Taste for seasoning, adding more salt and lime juice if necessary. 
  6. Just before serving, add the roasted tomatillos to the blender and combine well with the chipotles and garlic.  If it won't combine readily you can add a splash of water to it.   Give it a taste and confirm that the Salsa is warm (and that you like the heat level, adding more chipotle if you want).  If the Salsa cools down before serving I will usually warm it up in a saucepan. 
  7. Each crispy, cheesy tortilla gets chicken, Guac, and plenty of Salsa.   Buen Provecho!

Notes

  • I usually crisp up the tortillas (and melt the cheese) 2-3 at a time.  This ensures you're always eating a warm, crispy taco.  Even if you're making a larger batch for a group it's still worth doing this and it's a good way to involve family and friends.  Keep the skillet on medium and add 2-3 tortillas at a time (along with the cheese).  Crisp them up for a couple minutes and bring them to the table so peeps can build the rest of their tacos with them.
  • A single chicken breast will make 5-7 tacos. 
  • These tacos taste best when the Salsa is warm! 

Nutrition Information

Calories 509kcal (25%) Carbohydrates 43g (14%) Protein 33g (66%) Fat 24g (37%) Saturated Fat 5g (25%) Cholesterol 84mg (28%) Sodium 1019mg (42%) Potassium 1224mg (35%) Fiber 13g (52%) Sugar 6g (12%) Vitamin A 1265IU (25%) Vitamin C 23.1mg (26%) Calcium 185mg (19%) Iron 2.7mg (15%)

Nutrition Facts

Serving: 24-5 tacos

Amount Per Serving

Calories 509

% Daily Value*

Calories 509kcal 25%
Carbohydrates 43g 14%
Protein 33g 66%
Fat 24g 37%
Saturated Fat 5g 25%
Cholesterol 84mg 28%
Sodium 1019mg 42%
Potassium 1224mg 26%
Fiber 13g 52%
Sugar 6g 12%
Vitamin A 1265IU 25%
Vitamin C 23.1mg 26%
Calcium 185mg 19%
Iron 2.7mg 15%

* Percent Daily Values are based on a 2,000 calorie diet.