Mini Chicken Tacos with Avocado
Mini Chicken Tacos with Avocado
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly
- 12 mini corn tortillas, 4-5 inch diameter
- 2 ripe avocados, pitted, peeled, and diced
- 1/2 cup mild salsa
- 1/2 cup shredded mild cheddar cheese
- 1/4 cup sour cream, or plain Greek yogurt
Instructions
- 1
In a medium bowl, combine the cubed chicken with olive oil, chili powder, ground cumin, garlic powder, salt, and black pepper. Toss to coat the chicken evenly. Let marinate for at least 10 minutes while you prepare other ingredients.
⏱️ 10 min - 2
Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 8 to 10 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Ensure no pink remains in the center.
⏱️ 10 min - 3
While the chicken cooks, warm the mini tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by heating them in a dry skillet over medium heat for 15-20 seconds per side until pliable.
⏱️ 3 min - 4
Assemble the tacos. Place a spoonful of cooked chicken into each warm tortilla. Top with diced avocado, a dollop of mild salsa, a sprinkle of shredded cheddar cheese, and a small spoonful of sour cream or Greek yogurt.
⏱️ 5 min - 5
Serve immediately and enjoy your mini chicken tacos!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Chicken Tacos with Avocado
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly
- 12 mini corn tortillas, 4-5 inch diameter
- 2 ripe avocados, pitted, peeled, and diced
- 1/2 cup mild salsa
- 1/2 cup shredded mild cheddar cheese
- 1/4 cup sour cream, or plain Greek yogurt
Instructions
- 1
In a medium bowl, combine the cubed chicken with olive oil, chili powder, ground cumin, garlic powder, salt, and black pepper. Toss to coat the chicken evenly. Let marinate for at least 10 minutes while you prepare other ingredients.
⏱️ 10 min - 2
Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 8 to 10 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Ensure no pink remains in the center.
⏱️ 10 min - 3
While the chicken cooks, warm the mini tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by heating them in a dry skillet over medium heat for 15-20 seconds per side until pliable.
⏱️ 3 min - 4
Assemble the tacos. Place a spoonful of cooked chicken into each warm tortilla. Top with diced avocado, a dollop of mild salsa, a sprinkle of shredded cheddar cheese, and a small spoonful of sour cream or Greek yogurt.
⏱️ 5 min - 5
Serve immediately and enjoy your mini chicken tacos!
⏱️ 2 min