Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Preheat a large skillet or grill pan over medium heat for about 5 minutes. Add olive oil.
- Season the chicken breasts with cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper.
- Cook the chicken for 6-8 minutes per side until the internal temperature reaches 165°F.
- Whisk together Greek yogurt and lime juice in a bowl, adding a pinch of salt.
- Let the chicken rest for about 5 minutes, then shred into bite-sized pieces.
- Warm the corn tortillas in the skillet for about 30 seconds on each side.
- Assemble the tacos by placing shredded chicken in tortillas and topping with cabbage, cilantro, avocado, and jalapeño.
- Drizzle with lime crema and serve with lime wedges.
Nutrition
Notes
Marinate the chicken for enhanced flavor, grill for extra smokiness, and toast tortillas for improved texture.