Is there such a thing as too many taco recipes? Personally, I don’t think so and these Spicy Chicken Tacos will make you want to celebrate #TacoTuesday on a regular basis. As if you needed an excuse to celebrate in the first place! 😉
I absolutely love these Spicy Chicken Tacos because they are quick to make, fairly healthy (depending on how many you consume), and taste amazing! If you don’t like things extra spicy you can make these still but I suggest substituting the chile sauce for a mild one.
Also, depending on where you live, avocados may not be in season. Thankfully here in San Diego they can be found in abundance year round. If you need to swap the avocado for a store bought brand, don’t worry, I won’t tell anyone!
10 minPrep Time
15 minCook Time
25 minTotal Time
Yields 3-4 Servings
- 1 Large Chicken Breast (Fat Removed)
- 1 10 oz. Can Red Chile Sauce
- 1 Tsp. Cumin
- 1 Tsp. Chili Powder
- ½ Tsp. Cayenne Pepper
- 1 Tsp. Garlic Salt
- Flour Tortillas
- 1 Lime
- Cilantro For Garnish
- 1 Avocado
- ½ Lime
- Black Pepper
- Black Lava Salt (I was being fancy, regular sea salt is fine!)
- ½ Roma Tomato (Diced)
- Make your guacamole first. Scoop one large avocado into a bowl. Add diced roma tomato and mix lightly. It’s ok for it to be chunky! Then squeeze fresh lime on top and sprinkle with sea salt and black pepper.
- Start cooking your chicken. I use a nice cast iron skillet, make sure to spray with cooking spray first. Preheat your pan to medium heat. Place the chicken in the pan and cook for about 4 minutes on each side. Turn down the stove to low but leave it on during the next step.
- Once it’s cooked enough on the outside set it on a cutting board and slice into thin strips. Once it’s chopped up accordingly add it back to the pan. Then pour the can of red chile sauce on top along with the extra seasoning. If it’s thinly sliced it won’t take more than 2 to 3 minutes to finish cooking. Don’t overcook the meat! Chicken becomes really dry if overcooked but you don’t want any pink either.
- Once the meat is done remove from the pan into a serving dish and cover to keep warm.
- Time to cook up your tortillas. It’s up to you how you would like to heat them up but personally I set them on top of one of my gas stove burners letting it toast up for about 10-15 seconds on each side. Use tongs to flip. I do not recommend this if you are using an electric stove top. If you do have an electric stove you can try this same method but using an ungreased skillet. Please keep an eye on them! You don’t want to burn your house down!
- When your tortillas are ready set them aside.
- Scoop the chicken and guacamole onto your warm tortillas. Top with lime juice and fresh cilantro.
I’m really happy that you are trying out my Spicy Chicken Taco Recipe. Would love to see how it turns out for you! Be sure to tag me on Instagram @natashasfoodadventures or use my hashtag #natashasfoodadventures.