The BEST Tacos EVER

Ingredients

• 2 tablespoons Cilantro (chopped)
• 0.25 medium Onion (white or red, finely chopped)
• 2 small Tomatoes (diced)
• 1 whole Lime (use juice of half the lime)
• 2 pieces Chicken Breast (about 1 lb total, sliced horizontally to halve thickness)
• 2 tablespoons Olive Oil (for searing)
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 0.5 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 1 tablespoon Chili Powder
• 0.5 tablespoon Paprika
• 0.5 cup Chicken Broth (low‑sodium)
• 3 tablespoons Hot Sauce (choose a medium‑spicy variety)
• 4 pieces Small Tortillas (corn or flour, about 6‑inch)
• 4 pieces Lime Wedges (for serving)

Instructions

1. Make Fresh Salsa

   Finely chop the cilantro, quarter onion and dice the two small tomatoes. Place them in a mixing bowl, add the juice of half a lime and stir to combine.

   Time: PT5M

2. Slice Chicken Breast

   Lay each chicken breast on the cutting board and slice horizontally through the middle to create two thinner pieces for quicker, even cooking.

   Time: PT2M

3. Combine Seasonings

   In a small bowl mix together onion powder, garlic powder, salt, black pepper, chili powder and paprika until well blended.

   Time: PT1M

4. Season the Chicken

   Rub the seasoning mixture all over the chicken pieces, ensuring an even coat on both sides.

   Time: PT2M

5. Sear the Chicken

   Heat 2 Tbsp olive oil in a skillet over medium‑high heat. Add the chicken and let it cook undisturbed for 4‑5 minutes per side to develop a golden crust, then flip once.

   Time: PT10M

   Temperature: medium‑high

6. Finish in the Oven

   Pre‑heat the oven to 400°F. Transfer the skillet (or move the chicken to a baking sheet) and bake the chicken for 10 minutes until cooked through.

   Time: PT10M

   Temperature: 400°F

7. Prepare Hot‑Sauce Broth

   In a small bowl combine ½ cup chicken broth with 3 Tbsp hot sauce. Stir until the mixture turns a bright red color.

   Time: PT2M

8. Sauce‑Dipped Tortillas

   Briefly dip each tortilla into the hot‑sauce broth, then place in the hot skillet. Cook 30 seconds per side over medium‑high heat until lightly charred and pliable.

   Time: PT5M

   Temperature: medium‑high

9. Chunk the Chicken

   Remove the chicken from the oven, let rest 2 minutes, then cut into large bite‑size chunks.

   Time: PT2M

10. Assemble the Tacos

    Place a generous portion of chicken chunks on each tortilla, top with fresh salsa, and serve with a lime wedge on the side.

    Time: PT3M

Nutrition Facts

Calories

250

Protein

30 g

Carbohydrates

25 g

Fat

8 g

Fiber

2 g