Chicken Tacos with Charred Tomatoes
Transform taco night with these vibrant and smoky Chicken Tacos with Charred Tomatoes! Juicy, spice-rubbed chicken breasts are seared to perfection and paired with sweet, blistered cherry tomatoes and smashed garlic for a burst of savory goodness in every bite. Warm corn tortillas serve as the base for this mouthwatering combination, topped with fresh cilantro, creamy avocado, crunchy red onion, and a refreshing squeeze of lime juice. With just 35 minutes from prep to plate, this quick and flavorful recipe is ideal for both busy weeknights and casual gatherings. Add a dash of hot sauce for a kick and enjoy these tacos bursting with bold, fresh flavors. Perfect for taco lovers seeking a smoky twist!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Cherry tomatoes
- 2 pieces Garlic cloves
- 8 pieces Corn tortillas
- 0.25 cup Fresh cilantro
- 0.5 pieces Red onion
- 1 piece Fresh lime
- 1 piece Avocado
- Hot sauce (optional)
Instructions
Preheat a large skillet or grill pan over medium-high heat.
Drizzle 1 tablespoon of olive oil over both chicken breasts and rub in the cumin, chili powder, salt, and pepper. Set aside.
In a separate bowl, toss the cherry tomatoes with the remaining 1 tablespoon of olive oil. Add a pinch of salt and mix well.
Place the chicken breasts on the heated skillet and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from the skillet and let rest for 5 minutes before slicing into thin strips.
While the chicken rests, add the cherry tomatoes and garlic cloves to the same skillet. Cook for 4-5 minutes, shaking the pan occasionally, until the tomatoes are charred and blistered. Remove from heat and smash the garlic cloves lightly to release their flavor.
Warm the corn tortillas by placing them directly on a burner over low heat, flipping after 10-15 seconds until slightly charred, or by heating them in a dry skillet for 30 seconds per side.
Assemble the tacos by layering chicken strips, charred tomatoes, and smashed garlic onto each tortilla.
Top with chopped fresh cilantro, diced red onion, avocado slices, and a squeeze of fresh lime juice. Add hot sauce if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.0 g | 96% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 2895 mg | 126% | |
| Total Carbohydrate | 214.8 g | 78% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 14.6 g | ||
| Protein | 137.3 g | 275% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2140 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
