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  • Writer's picturevanessarosevalero

Chicken Tacos

Updated: Jul 1, 2021

Simple but bursting with flavor and freshness.

Tacos! Who doesn't love them? There are so many takes on tacos these days... I don't claim that these are an authentic Mexican approach, think more California style Tex-Mex that's fresh, tasty and even healthy! Give these a try and I am confident they stand a chance of joining the Taco Tuesday rotation in your home.

The fun of tacos is that you can add or take away ingredients so easily. If you want to keep it simpler for a Taco Tuesday family night, simply make the chicken and slice some avocados and tomatoes. This is a great baseline for some tasty fun for the family, that everyone will enjoy. It’s especially fun as a taco bar. You can also easily put these ingredients onto a bed of lettuce or over a bowl of quinoa. So many options, but this is a simple favorite in my home.

What You'll Need (4 Servings):

12 soft flour or corn tortillas (suggestion is 3 per person)

For Chicken:

4 chicken breasts

1 lime - juiced (approx. 3 ½ tablespoons)

2 tablespoons canola/rapeseed oil

2 teaspoons cumin

1 teaspoon paprika

1/8 teaspoon cayenne**

1 clove garlic - minced

1 tablespoon fresh cilantro/coriander - minced

½ teaspoon salt

¼ teaspoon pepper

For Mexican Coleslaw:

½ red cabbage - shredded

½ lime – juiced

½ jalapeño* - minced

1 tablespoon cilantro/coriander - minced

1 teaspoon cumin

3 tablespoons sour cream

¼ teaspoon salt

¼ teaspoon pepper

1/8 teaspoon cayenne**

Salt and pepper to taste

For Pico de Gallo:

½ green bell pepper – diced small

½ yellow bell pepper – diced small

1 jalapeño* – minced

2 tomatoes – diced small

1 red onion – diced small

½ lime - juiced

1 tablespoon fresh cilantro/coriander - minced

Salt and pepper to taste

For Simple Guacamole:

1 avocado - mashed

¼ to ½ lime juiced (adjust amount to taste)

½ jalapeño* - minced

1 small garlic clove - minced

½ tomato - diced small

1 teaspoon minced cilantro/coriander - minced

Salt and pepper to taste


1. For chicken, place all ingredients into plastic ziplock bag (except chicken). Combine ingredients to form a loose paste, then add in chicken and move around in bag to coat all breasts. Squeeze air out of bag and place in refrigerator for at least 30 minutes and up to 24 hours.

2. When ready to cook chicken: Turn BBQ/grill on to medium-high heat and cook on each side about 7 to 8 minutes, until chicken is cooked thoroughly though. (You can also pan fry on medium-high heat, if BBQ not available).

3. For Mexican coleslaw, add all ingredients (except cabbage) into bowl and stir to combine well. Add in shredded purple cabbage and toss to coat, right before serving.

4. For Pico de Gallo, combine all ingredients in bowl. Toss to mix well with a spoon.

5. Mash avocado to thick lumpy consistency then stir in additional ingredients and salt and pepper to taste.

6. Warm tortillas in microwave in tortilla warmer, or in wet paper towel if you don’t have a tortilla warmer. For additional flavor, you can also toast the tortillas on the BBQ (or frying pan on stove) till lightly browned on each side.

7. Once all components are made, assemble each taco with desired amount of each ingredient and enjoy!

*For jalapeños, you may leave all seeds, remove half, or all. Please be aware of the spice level and know that almost all the heat of a jalapeno comes from the seeds. Please also use care touching your eyes after handling the seeds.

**You can choose to leave out the cayenne if you have a sensitive pallet to heat!


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