These Chicken Tacos are loaded with juicy chicken pieces and piled with lots of fresh and crunchy veggies, then topped with an amazing sour cream sauce. These tacos are perfect for a lazy weekend dinner or taco night.
Preparing 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.
Preparing 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.
Assembling 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.
Olive oil: You could substitute olive oil with cooking oil or avocado oil.
Beans: You could add beans to the tortillas; they taste the best. You can either add them to the chicken or directly to the tortillas.
Beef or Turkey: You may also use beef or turkey as other options instead of chicken.
More veggies: You may add other veggies like spinach, bell peppers, or any veggie you like and add them to the chicken.
Toppings: You may use guacamole, cheese, cilantro, jalapenos, etc. They are endless.
Cheese: If you love cheese, feel free to add any cheese you like, such as Feta, cheeped or mozzarella.