Easy Chicken Tacos
Looking for easy chicken tacos that are juicy, so flavorful, and ready in under 30 minutes? These quick chicken tacos are amazing and perfect for an easy dinner or taco nights.
Servings: 9 servings
Calories: 311kcal
Equipment
- Chopping board
- Kitchen knife
- Measuring spoons
Ingredients
- 9 mini tortillas
Veggies
- ¼ purple cabbage , shredded
- ¼ green cabbage , shredded
- ½ cup cherry tomatoes , cut into quaters
- 4 green onion , slices
- 2 avocado , cut into small chunks
- 5 radish , thinly sliced
For the chicken
- 500 g chicken breasts
- ¼ salt
- ¼ ground black pepper
- ½ paprika
For the dressing
- 150 ml sour cream
- 2 tablespoon olive oil
- ½ salt
- ½ ground black pepper
Instructions
- Prepare the sauce: Just mix sour cream with salt, ground black pepper, and olive oil, and the sauce is ready.
- Cook the chicken: Season it with salt, pepper, and paprika, then set it aside. Heat the oil in a skillet or grill over medium heat. Now, add the chicken breasts and cook for 5-8 minutes on each side or until fully cooked.
- Let the chicken cool down for 5 minutes, then cut them into medium-sized pieces.
- Prepare the veggies: Cut the cherry tomatoes into quarters, then shred the green and purple cabbage. Dice the avocado & spring onions, and lastly, slice the fresh radishes into thin slices.
- Prepare the tortillas: Warm the tortillas directly over the stove flame for a couple of seconds on each side.
- Assemble everything: Add about ¼ cup of chicken and 2 tablespoons of each veggie into the mini tortillas, then top them with the sour cream sauce. The easiest chicken tortillas are ready to serve.
Notes
Feel free to shred the chicken instead of cutting it into bite-sized pieces.
Nutrition
Serving: 1serving | Calories: 311kcal | Carbohydrates: 39g | Protein: 19g | Fat: 18g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 504mg | Potassium: 666mg | Fiber: 6g | Sugar: 5g | Vitamin A: 378IU | Vitamin C: 29mg | Calcium: 116mg | Iron: 3mg