Taco Pollo Spicy Chicken Filled Tortillas
Get ready to spice up taco night with these irresistible Taco Pollo Spicy Chicken Filled Tortillas! This vibrant recipe combines tender, marinated chicken strips infused with lime juice, smoked paprika, and a kick of cayenne pepper for bold, smoky heat. Perfectly charred in a skillet, the juicy chicken is nestled in warm tortillas and topped with crisp romaine lettuce, juicy diced tomatoes, creamy sour cream, and a sprinkle of shredded cheddar cheese for the ultimate flavor-packed bite. Add a drizzle of hot sauce and garnish with fresh cilantro for a customizable heat level that matches your craving. Ready in just 35 minutes and ideal for weeknight dinners or casual gatherings, these flavorful chicken tacos are guaranteed to become a household favorite.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- 0.5 tsp cayenne pepper
- 0.5 tsp salt
- 0.5 tsp black pepper
- 8 pieces flour or corn tortillas
- 1 cup romaine lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 2 tbsp hot sauce (optional)
- 2 tbsp fresh cilantro (optional)
Instructions
Begin by preparing the chicken marinade. In a small bowl, mix olive oil, lime juice, garlic powder, onion powder, smoked paprika, ground cumin, chili powder, cayenne pepper, salt, and black pepper.
Cut the chicken breasts into thin strips and place them in a large zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are evenly coated. Marinate in the refrigerator for at least 30 minutes or up to 2 hours for best flavor.
Heat a large skillet over medium-high heat. Add the marinated chicken strips and cook for 6-8 minutes on each side, or until the chicken is fully cooked and slightly charred. Remove from heat and set aside.
Warm the tortillas in a dry skillet for 15-20 seconds on each side or wrap them in foil and heat in a 350°F (175°C) oven for 5 minutes.
Assemble the tacos by placing a bed of romaine lettuce on each tortilla, followed by the cooked chicken strips. Top with diced tomatoes, shredded cheddar cheese, and a dollop of sour cream.
If desired, drizzle hot sauce over the tacos for an extra kick. Garnish with freshly chopped cilantro.
Serve immediately and enjoy your Taco Pollo Spicy Chicken Filled Tortillas!
Nutrition Facts
Calories |
2986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.4 g | 176% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 5782 mg | 251% | |
| Total Carbohydrate | 236.6 g | 86% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 23.6 g | ||
| Protein | 209.1 g | 418% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1558 mg | 120% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2370 mg | 50% | |
*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.
