Quick no-marinade chicken tacos

Salsa: Tatemada Tomatillo Salsa Corn tortillas: Masienda Organic Corn Tortillas

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add all spices into a bowl.

Step 2

Cut chicken breast into small strips or cubes (this is easier if chicken isn't all the way defrosted).

Step 3

Add the chicken breast to the bowl and mix with tongs until the spices evenly cover the chicken.

Step 4

Chop onion.

Step 5

Heat pan to medium heat.

Step 6

Coat lightly in avocado oil.

Step 7

Add the chopped onion. Sauté for about 3-7 minutes, stirring constantly, until the edges start to turn translucent but before browning.

Step 8

Remove the as much onion as possible and add to a bowl on the side.

Step 9

Add the minced garlic (I use from a jar, but you can mince yourself) to the bowl and mix.

Step 10

Add more avocado oil until pan is lightly covered again.

Step 11

Cook the chicken until internal temperature is around 155 (about 7 minutes each side)

Step 12

Add in the bowl of onions and minced garlic and mix with the chicken.

Step 13

Let it cook for a few more minutes mixing occasionally

Step 14

When I remove the chicken from the pan I usually tare my glassware and measure how much it weighs so I can have 3 even servings.

Step 15

Place wet paper towel over 3 corn tortillas and microwave for ~45 seconds or until soft.

Step 16

Add chicken, 70g salsa, and 28g cheese.