These Mexican Chicken Tacos are incredibly delicious with their juicy, flavourful chicken, fresh vegetables and creamy topping. They are super easy to make and will be ready in less than 30 minutes. Perfect for lazy weekend dinners or taco nights.
Prepare the sauce: Mix sour cream with salt, ground black pepper, and olive oil, and the sauce is good to go.
Season the chicken with salt, pepper, and paprika and set 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 size pieces.
Prepare the veggies: The cherry tomatoes are to be cut into quarters, then shred the green and purple cabbages. Dice the avocado & spring onions, and lastly, slice the fresh radishes into thin slices.
I like to warm the tortillas before adding the filling. I just put the tortillas directly on the stove flame for 2 seconds, then flip.
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
Make sure you drain the tomatoes before adding them to the taco to keep the tortillas crispy.
Feel free to shred the chicken instead of cutting it into bite-size pieces.