Producer: Priyanka Das Editor: Mohit Bisht

How To Make Mexican Chicken Tacos At Home?

For the chicken:

● 1 lb (about 450g) boneless, skinless chicken breasts or thighs, thinly sliced or diced ● 1 tablespoon olive oil ● 1 teaspoon chili powder ● 1/2 teaspoon ground cumin ● 1/2 teaspoon garlic powder ● Salt and pepper, to taste

For the tacos:

● 8-10 small corn or flour tortillas ● 1 cup shredded lettuce or cabbage ● 1 cup diced tomatoes ● 1/2 cup diced onion ● 1/2 cup chopped fresh cilantro ● 1 avocado, sliced ● Lime wedges, for serving

Optional toppings:

● Shredded cheese (cheddar, Monterey Jack, or a Mexican blend) ● Sour cream or Greek yogurt ● Salsa or pico de gallo ● Sliced jalapeños ● Hot sauce

In a large skillet, heat olive oil over medium heat. Add the sliced or diced chicken to the skillet and season with chili powder, ground cumin, garlic powder, salt, and pepper.

Cook the chicken for 6-8 minutes, stirring occasionally, until it is cooked through and no longer pink. Remove the skillet from heat and set aside.

While the chicken is cooking, warm the tortillas. You can warm them in a dry skillet over medium heat for about 30 seconds on each side, or wrap them in a damp paper towel and microwave them for 20-30 seconds.

To assemble the tacos, place a spoonful of the cooked chicken onto each tortilla.

Top the chicken with shredded lettuce or cabbage, diced tomatoes, diced onion, chopped cilantro, and sliced avocado.

Squeeze a lime wedge over each taco for added flavor.

Serve the chicken tacos hot, with optional toppings such as shredded cheese, sour cream or Greek yogurt, salsa or pico de gallo, sliced jalapeños, and hot sauce on the side.

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