Chicken Tacos

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Premium Robust Garcia de la Cruz Organic Extra Virgin Olive Oil

  1. Chicken breasts – we like using boneless and skinless chicken breasts for these tacos. You can also use boneless and skinless chicken thighs for meat that is a little more tender.
  2. Chicken marinade – made in just minutes with a combination of , garlic, lime juice, chili powder, ground cumin, paprika, dried oregano, salt, ground black pepper.
  3. Flour tortillas – our homemade flour tortillas were perfect for this recipe. You can also use store-bought flour tortillas or corn tortillas. We opted for larger 8-inch tacos and ended up with 8 tacos. If you are using 6-inch tacos, you will likely end up with about 10 tacos.
  4. Onions
  5. Cilantro
  1. In a large mixing bowl, combine chicken breasts with 1 tablespoon , garlic, and all seasoning including chili powder, cumin, paprika, oregano, salt, pepper, and lime juice. Toss well to coat. Let it marinate for at least 20 minutes or overnight in the fridge. You can also combine everything into a large Ziploc bag and press the seasoning around the chicken to coat.
  2. When ready to cook, heat the remaining 1 tablespoon in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add chicken breasts and cook until golden brown, about 6-8 minutes per side. The internal temperature for the chicken should reach 165F as read on a meat thermometer.
    • Air fryer instructions: You can also cook the chicken breasts in the air fryer at 350F for 30 minutes until the internal temperature reaches 165F as read on a meat thermometer.
    • Oven instructions: You can bake in a preheated 375F oven for 30-35 minutes until the internal temperature reaches 165F as read on a meat thermometer.