Ingredients
Chicken and Seasoning
- 1 pound boneless skinless chicken breast
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ⅓ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- ¼ teaspoon chili flakes
Other Ingredients
- 2 cups shredded Mexican blend cheese
- 8 soft shell tortillas
- ¼ cup olive oil
- 1 tablespoon chopped cilantro
- 2 tablespoons lime juice
Instructions
- Prepare the chicken: In a bowl, mix the chili powder, cumin, paprika, onion powder, salt, black pepper, oregano, thyme, cayenne pepper, and chili flakes. Coat the chicken breasts evenly with the spice blend.
- Cook the chicken: Preheat the oven to 400°F (200°C). Heat olive oil in a skillet over medium-high heat and sear the spiced chicken breasts for 2-3 minutes on each side until golden brown.
- Bake the chicken: Transfer the skillet to the oven and bake the chicken breasts for 15-20 minutes or until fully cooked and juices run clear. Remove and let rest for 5 minutes.
- Shred the chicken: Using two forks, shred the cooked chicken into bite-sized pieces.
- Assemble the tacos: Warm the tortillas in the oven or on a skillet. Arrange the shredded chicken evenly across each tortilla and sprinkle with the shredded Mexican blend cheese.
- Melt the cheese: Place the assembled tacos on a baking sheet and bake in the oven for 5-7 minutes or until the cheese is melted and bubbly.
- Prepare avocado sauce: In a blender or food processor, combine the avocado, lime juice, chopped cilantro, and a pinch of salt. Blend until smooth and creamy.
- Serve: Drizzle the avocado sauce over the baked chicken tacos and garnish with extra cilantro or lime wedges if desired. Serve immediately.
Notes
- For extra heat, add more cayenne pepper or chili flakes to the chicken seasoning.
- If you prefer, you can grill the chicken instead of baking for a smoky flavor.
- Soft flour tortillas work best, but corn tortillas can be used for a gluten-free option.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Avocado sauce can be made ahead of time and refrigerated for up to 24 hours; stir well before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
