Best Chicken Tacos at Home by Epicurious

Ingredients

• 2 chicken breasts
• 2 limes
• 1.5 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp pepper
• 2 tbsp oil
• 0.25 onion
• 0.5 jalapeno
• 2 avocados
• 0.5 bunch cilantro
• 2 tbsp water
• 1 tsp salt
• 8 corn tortillas
• 0.5 cup shredded cheese
• 1 cup shredded lettuce
• 0.5 cup diced tomatoes
• 0.25 cup crema
• 0.25 cup queso fresco

Instructions

1. Butterfly cut the chicken breasts by splitting them in half horizontally to create even thickness.
2. Marinate the chicken with lime juice, salt, garlic powder, onion powder, pepper, and 1 tbsp of oil for 10-15 minutes.
3. For the salsa, combine 1/4 onion, 1/2 jalapeno (seeds removed for mild), 2 avocados, 1/2 bunch cilantro, 2 tbsp water, and 1 tsp salt in a blender.
4. Blend the salsa until smooth and creamy, adjusting water if needed.
5. Heat a cast iron pan over medium-high heat with 1 tbsp of oil.
6. Sear the chicken breasts for 4-5 minutes per side, until golden brown and cooked through.
7. Remove chicken from heat and let it rest for 4 minutes.
8. While chicken rests, warm the corn tortillas in the same pan with the chicken drippings over low heat, turning them until warm and slightly steamy.
9. Dice the rested chicken into small, uniform pieces.
10. Assemble tacos by filling warm tortillas with diced chicken.
11. Top with avocado salsa, shredded cheese, shredded lettuce, diced tomatoes, crema, and queso fresco.
12. Serve immediately.