Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 2 tsp ground cumin
- 1/4 cup freshly squeezed lime juice
- 1/2 cup fresh cilantro, chopped
- 8 corn or flour tortillas
- 1 ripe avocado, sliced
- 1 cup pico de gallo
- 1/2 cup sour cream (optional)
Instructions
- In a bowl, combine lime juice, minced garlic, cumin, salt, and pepper to create the marinade. Add chicken breasts and marinate for at least 30 minutes.
- Heat olive oil in a skillet over medium-high heat. Cook marinated chicken for 6-8 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C).
- Remove chicken from heat and shred using two forks.
- Warm tortillas in a dry skillet for about 30 seconds on each side until pliable.
- Assemble tacos by placing shredded chicken on each tortilla and topping with avocado slices, pico de gallo, cilantro, and sour cream if desired.
- Serve immediately and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approximately 200g)
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 90mg