#chickentacos

These Cilantro Lime Chicken Tacos are bursting with flavor! The marinated and grilled chicken is tender and zesty, and when combined with fresh toppings, it makes for a perfect taco night. Quick and easy to prepare, these tacos are sure to be a family favorite.

Ingredients: 1 lb boneless, skinless chicken breasts. 1/4 cup fresh cilantro, chopped. 3 cloves garlic, minced. Juice of 2 limes. 1 teaspoon cumin powder. 1 teaspoon chili powder. Salt and pepper to taste. 2 tablespoons olive oil. 8 small flour tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup shredded cheddar cheese. Sour cream and salsa for serving.

Instructions: Put the minced garlic, lime juice, cumin powder, chili powder, salt, and pepper in a bowl. Put the chicken breasts in a bag with a zipper top and pour the cilantro lime marinade over them. Close the bag and rub the chicken with the marinade. Put it in the fridge for at least 30 minutes to marinate. Warm up your grill or grill pan over medium-high heat. Apply olive oil to the chicken and cook it on the grill for 6 to 8 minutes on each side, or until it's fully cooked and has nice grill marks. Take it off the grill and let it rest for a few minutes. Then cut it into thin strips. The flour tortillas should be warmed on the grill for 20 seconds on each side, or until they are just barely toasty. Shred some lettuce and put it on each tortilla. Then add grilled chicken slices, diced tomatoes, diced red onion, and more shredded cheddar cheese. On the side, put sour cream and salsa with the cilantro lime chicken tacos. Enjoy your tasty tacos that you made yourself!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Slow Cooker Salsa Verde Chicken is a simple and tasty dish that works great in a crockpot. This meal has soft chicken, black beans, corn, and a sour salsa verde sauce. It can be eaten on its own, over rice, or in tacos.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup salsa verde. 1 can black beans, drained and rinsed. 1 cup frozen corn kernels. 1 small onion, chopped. 1 teaspoon cumin. 1 teaspoon garlic powder. Salt and pepper to taste. 1/4 cup chopped fresh cilantro optional.

Instructions: In the slow cooker's bottom, put chicken breasts. Put salsa verde, black beans, corn, chopped onion, cumin, and garlic powder in a bowl. Mix well. Add the salsa verde to the slow cooker and pour it over the chicken breasts. Set the timer for 6 to 8 hours on low or 3 to 4 hours on high. Cover and cook until the chicken is tender and cooked all the way through. When it's done, use two forks to shred the chicken and mix it well with the salsa mixture in the slow cooker. If you need to, add more salt and pepper to taste. If you want, you can serve it hot with fresh cilantro on top.

Prep Time: 10 minutes

Cook Time: 240 minutes

Because they are so flavorful, these Green Chili Chicken Tacos are great for a quick and tasty meal. The homemade queso dip goes well with the spicy chicken filling because it is creamy and cheesy. It's a tasty Tex-Mex treat that will make you crave tacos!

Ingredients: 2 cups cooked shredded chicken. 1 cup diced green chilies. 1/2 cup diced onion. 1/2 cup diced red bell pepper. 1/2 cup diced green bell pepper. 1/2 cup sour cream. 1/2 cup shredded cheddar cheese. 1/4 cup chopped fresh cilantro. 1 teaspoon ground cumin. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 8 small flour tortillas. 1/4 cup olive oil. 1 cup grated Monterey Jack cheese. 1/4 cup milk. 1/4 cup diced tomatoes. 1/4 cup diced green onions. 1/4 cup chopped jalapeos. 1/4 teaspoon chili powder.

Instructions: Warm up the olive oil in a big pan over medium-low heat. Put in the diced onions and cook them until they turn clear. Add the chopped red and green bell peppers and stir them in. Cook for a few minutes until the peppers get soft. Ground cumin, garlic powder, onion powder, salt, and pepper should all be added. Toss the chicken with the spices and cook until it's hot all the way through. Add sour cream and diced green chilies and mix them in. Cook for another two to three minutes, until everything is heated through and well mixed. To make the flour tortillas soft, heat them in a dry skillet or the microwave. On each tortilla, put a small amount of the chicken mixture. Mix in the chopped cilantro and cheddar cheese shreds. Over low heat, mix Monterey Jack cheese and milk in a different saucepan. It's ready when the cheese melts and the mixture is smooth and creamy. You can serve the queso dip on the side or pour it over the tacos. Add diced tomatoes, green onions, chopped jalapeos, and a pinch of chili powder to the top of the tacos. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

These Smoky Chipotle Chicken Tacos are packed with flavor and spice. Tender chipotle-seasoned chicken strips are paired with fresh veggies, cheese, and a creamy sour cream drizzle, all wrapped in warm corn tortillas.

Ingredients: 2 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 chipotle pepper in adobo sauce, minced. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. Salt and pepper to taste. 8 small corn tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup chopped fresh cilantro. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 1/4 cup sliced black olives optional.

Instructions: Warm the olive oil in a big pan over medium-high heat. Put in the chipotle pepper and minced garlic. Saut for one to two minutes, until the garlic smells good. Salt and pepper the chicken breasts and add them to the pan. Season them with cumin, smoked paprika, and salt. For 5 to 7 minutes on each side, or until done, cook the chicken. Take it off the heat and let it sit for a few minutes. Then cut it into thin strips. You can warm the corn tortillas up in a dry pan or the microwave for 20 seconds. Shred some lettuce and put it on each tortilla. Then add diced tomatoes, red onion, cilantro, sliced chicken, and shredded cheddar cheese. If you want, you can add sliced black olives on top and drizzle with sour cream. Smoky Chipotle Chicken Tacos should be served right away.

Prep Time: 15 minutes

Cook Time: 15 minutes

Upgrade your summer dinner game with these mouthwatering Best Chicken Tacos loaded with savory seasoned chicken and creamy sour cream. A surefire crowd-pleaser.

This slow cooker chicken taco recipe is incredibly easy to make with just four ingredients. The chicken turns out flavorful and tender, perfect for filling tacos.

Ingredients: 4 chicken breasts. 1 packet taco seasoning. 1 cup salsa. Tortillas for serving.

Instructions: Place chicken breasts in the slow cooker. Sprinkle taco seasoning over the chicken. Pour salsa over the chicken. Cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through and tender. Shred the chicken with two forks. Serve the shredded chicken in tortillas.

Prep Time: 5 minutes

Cook Time: 240 minutes

These Grilled Chicken Tacos with Avocado Cream are a delicious and satisfying meal. Tender grilled chicken is seasoned to perfection and paired with a creamy avocado sauce. With fresh toppings and warm tortillas, these tacos are a crowd-pleaser for any occasion.

Ingredients: 1 lb boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 teaspoons chili powder. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. 8 small tortillas. 2 avocados, peeled and pitted. 1/2 cup sour cream. 1/4 cup fresh cilantro, chopped. 1 lime, juiced. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup shredded cheddar cheese. Salsa and hot sauce for topping.

Instructions: Warm up the grill over medium-high heat. Put olive oil, chili powder, cumin, paprika, salt, and pepper in a bowl and mix them together. Combine well. Use the spice mix to coat both sides of the chicken breasts. Season the chicken breasts and put them on the grill. Cook for 6 to 8 minutes on each side, or until the middle is no longer pink and there are grill marks on them. After taking them off the grill, let them rest for a few minutes. Then, cut them into strips. Put avocados, sour cream, cilantro, and lime juice in a blender or food processor and blend or process until smooth. Blend the avocados until the sauce is smooth. Put the tortillas on the grill and heat them up for 20 seconds on each side, or until they are nearly black and soft. Spread a small amount of avocado cream on each tortilla. Then add grilled chicken strips, shredded lettuce, diced tomatoes, diced red onion, and cheddar cheese. You can drizzle salsa and hot sauce over the toppings however you like. Grilled Chicken Tacos with Avocado Cream are ready to be served right away.

Prep Time: 15 minutes

Cook Time: 15 minutes

For a home-cooked Mexican feast, these real chicken tacos with fresh salsa are packed with flavor. When you put soft chicken that has been spiced with herbs and spices inside warm corn tortillas, you have a delicious taco.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 2 tbsp olive oil. 1 tsp chili powder. 1 tsp ground cumin. 1/2 tsp paprika. Salt and pepper to taste. 8 small corn tortillas. 1 cup diced tomatoes. 1/2 cup diced onion. 1/4 cup chopped cilantro. 1 jalapeno, seeded and diced. 1 lime, juiced. 1 avocado, diced.

Instructions: In a bowl, mix diced chicken with olive oil, chili powder, cumin, paprika, salt, and pepper. Heat a skillet over medium heat and cook the seasoned chicken until browned and cooked through, about 6-8 minutes. In another bowl, combine diced tomatoes, onion, cilantro, jalapeno, lime juice, and diced avocado to make the fresh salsa. Warm the corn tortillas in a dry skillet for about 30 seconds on each side. To assemble the tacos, place a spoonful of cooked chicken onto each tortilla, top with fresh salsa, and serve immediately.

Prep Time: 15 minutes

Cook Time: 10 minutes