From craving to table
Instructions
- 1
Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sauté for 2-3 minutes until fragrant.
- 2
Add the chicken strips to the skillet, season with cumin, chili powder, paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until chicken is browned.
- 3
Pour in the chicken broth, cover the skillet, and reduce heat to low. Simmer for 10-15 minutes until the chicken is cooked through and tender (internal temperature should reach 165°F).
- 4
While the chicken is simmering, warm the tortillas in a separate skillet over medium heat for about 30 seconds on each side until pliable.
- 5
Remove the chicken from heat and shred it lightly with two forks, mixing it with the sauce in the skillet.
- 6
To assemble, place a generous portion of the chicken mixture onto each tortilla. Top with shredded lettuce, diced tomatoes, sliced avocado, grated cheese, salsa, sour cream, and chopped cilantro.
- 7
Serve immediately while warm, and enjoy your authentic Mexican chicken tacos!