I love chicken tacos. They’re versatile, almost effortless, and are a winner with almost anyone.
When I make chicken tacos, I typically make them 1 of 2 ways.
Option 1: Marinate skinless chicken breasts in lime juice, cumin, taco seasoning (I like Ortega), and a splash of olive oil overnight. Either slicing the breasts or keeping whole, I then sauté the chicken until slightly crispy on the outside and done through. Trick – if the chicken is not cooked through yet, but the oil of the pan is cooked away and you don’t want to add more – just add a little water the the pan and cover until done. This will steam the chicken while keeping moist.
Option 2: Poach skinless chicken breasts in water, lime juice a few garlic cloves. Additional poaching add – chicken broth or chicken bouillon. Once chicken is cooked, shred breasts like pulled pork. Place shredded chicken in big plastic ziploc bag and add taco seasoning and light cumin. Shake bag and thoroughly coat chicken in seasonings. Leave overnight for best flavor integration. Squeeze lime juice over chicken again before serving.
For toppings – cilantro, sour cream, lettuce, tomatoes, and queso cheese make fabulous additions. If you like to switch things up a bit – swap the sour cream for avocado and the lettuce for thinly sliced cabbage. Delish!