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Zesty High-Protein Chicken Street Tacos

Tender diced chicken breast marinated in a citrus and chili blend, seared until golden, and served in double-stacked corn tortillas with fresh onion and cilantro for a lean 25-minute street taco dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts diced into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice from approximately 1 to 2 limes
  • 1 teaspoon chili powder
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon garlic powder
  • salt and black pepper to taste
  • 12 small corn tortillas or high-protein flour tortillas
  • 0.5 small white onion finely diced
  • 0.5 cup fresh cilantro chopped
  • 1 avocado sliced
  • lime wedges for serving
  • fat-free Greek yogurt optional, as a high-protein sour cream substitute

Equipment

  • Large cast-iron skillet or non-stick pan
  • medium mixing bowl
  • Small dry skillet for tortillas
  • whisk

Method
 

  1. In a medium bowl, whisk together the olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Add the diced chicken and toss to coat evenly. Marinate for at least 15 minutes at room temperature or up to 4 hours in the refrigerator.
  2. Heat a large cast-iron skillet or heavy non-stick pan over medium-high heat until hot. Add the chicken in a single layer, working in batches if needed to avoid crowding. Cook for 6 to 8 minutes, stirring once or twice, until golden brown on the edges and cooked through to 165°F.
  3. While the chicken rests, heat a separate dry skillet over medium-high heat. Toast each corn tortilla for 30 seconds per side until warm with a few charred spots. Keep wrapped in a clean kitchen towel to stay soft.
  4. Stack two tortillas per taco. Spoon a generous portion of seared chicken onto each double-stacked tortilla set.
  5. Top with finely diced white onion and fresh cilantro. Add a slice of avocado and a squeeze of fresh lime juice. Finish with a dollop of Greek yogurt if desired.
  6. Serve immediately with extra lime wedges on the side.

Notes

Storage: Store cooked chicken in an airtight container for up to 4 days. Keep diced onion and cilantro in separate containers to maintain freshness. Slice avocado fresh at serving time. Reheating: Reheat chicken in a hot skillet for 2 to 3 minutes for best texture, or microwave with a splash of water in 45-second increments. Marinating tip: Do not marinate chicken longer than 4 hours as the lime juice will begin to break down the texture. Variations: Substitute shrimp (marinate no longer than 30 minutes), lean steak, or pressed extra-firm tofu. For heat, add chipotle in adobo to the marinade.