Mexican · Dinner

Crispy Chicken Tacos

Name: Crispy Chicken Tacos
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 300 g Chicken breast; 6 pcs Corn tortillas; 170 g Shredded mozzarella; ¼ pcs Onions; ½ tbsp Avocado oil; 2 tbsp Fresh cilantro; ½ tsp Salt; ¼ tsp Black pepper; ½ tsp Paprika powder; ¼ tsp Onion powder; ½ tsp Granulated garlic; ½ tsp Chili powder; Lime; Ranch dressing; Salsa; Greek yogurt

Crispy chicken tacos with corn tortillas and mozzarella. Simple, high-protein, and meal-prep friendly.

2

Servings

20 min

Cook time

523

Calories

57 g

Protein

Plan this recipe

Ingredients

16 items

Servings

2

300 g Chicken breast
6 pcs Corn tortillas
170 g Shredded mozzarella
low-fat (low-skim)
¼ pcs Onions
diced, optional
½ tbsp Avocado oil
for cooking
2 tbsp Fresh cilantro
chopped, optional
½ tsp Salt
¼ tsp Black pepper
½ tsp Paprika powder
¼ tsp Onion powder
½ tsp Granulated garlic
or garlic powder
½ tsp Chili powder
Lime
optional
Ranch dressing
optional for dipping
Salsa
optional for dipping
Greek yogurt
plain, optional for dipping

Required equipment

Stovetop
Microwave

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Instructions

5 steps

1
Dice 300 g Chicken breast into small cubes, season with ½ tsp Salt, ¼ tsp Black pepper, ½ tsp Paprika powder, ¼ tsp Onion powder, ½ tsp Granulated garlic, and ½ tsp Chili powder. Drizzle with ½ tbsp Avocado oil oil and cook until done.
2
Microwave 6 pcs Corn tortillas for 30 seconds.
3
Add 170 g Shredded mozzarella, 300 g Chicken breast, and optionally diced ¼ pcs Onions and 2 tbsp Fresh cilantro to the Corn tortillas and fold.
4
Lightly spray a pan with oil and toast tacos on each side until crispy. Keep the pan moderate so the cornCorn tortillas don’t tear.
5
Drizzle with Lime and serve with Ranch dressing, Salsa, or plain Greek yogurt if desired.