Chicken Taos
Experience the vibrant flavors of the Southwest with this irresistible Chicken Taos recipe! Tender, seasoned chicken breasts are seared to golden perfection, then simmered in a smoky blend of fire-roasted green chilies, diced tomatoes, and fragrant spices like smoked paprika and cumin. Finished with a splash of fresh lime juice and a sprinkle of chopped cilantro, this dish boasts layers of bold, zesty goodness. Perfectly nestled in warm corn tortillas and topped with creamy avocado, sour cream, and a sprinkle of shredded cheese, these chicken tacos are a guaranteed crowd-pleaser. Ready in just 45 minutes, this easy recipe is perfect for weeknight dinners or entertaining guests. Add this flavor-packed, Tex-Mex-inspired dish to your table today!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons lime juice
- 0.5 cup chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 can (4 ounces) fire-roasted green chilies
- 2 tablespoons, chopped fresh cilantro
- 8 pieces corn tortillas
- 1 sliced avocado
- 0.5 cup sour cream (optional)
- 0.5 cup shredded cheese (optional)
Instructions
Preheat a large skillet or sauté pan over medium-high heat and add the olive oil.
Pat the chicken breasts dry with paper towels, then season both sides with smoked paprika, ground cumin, chili powder, garlic powder, salt, and black pepper.
Sear the chicken in the skillet for 3-4 minutes per side, or until golden brown. Remove chicken and set aside.
Lower the heat to medium, then deglaze the skillet by adding the chicken broth and scraping up any browned bits from the bottom of the pan.
Add the diced tomatoes (with their juices) and fire-roasted green chilies to the skillet. Stir to combine.
Return the chicken breasts to the skillet, cover, and let simmer for 20 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F or 74°C).
Once the chicken is cooked, remove it from the skillet and let it rest for 5 minutes. Shred the chicken using two forks.
Return the shredded chicken to the skillet and stir it into the tomato and green chili mixture. Add lime juice and fresh cilantro, stirring to combine.
Warm the corn tortillas in a separate pan or directly over a stovetop flame until pliable.
Assemble the Chicken Taos by adding the chicken mixture to each tortilla and topping with sliced avocado, sour cream, shredded cheese, or additional cilantro as desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.6 g | 137% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 4233 mg | 184% | |
| Total Carbohydrate | 209.3 g | 76% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 20.5 g | ||
| Protein | 264.1 g | 528% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1041 mg | 80% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3855 mg | 82% | |
*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.
