Sprued | Recipe | Chicken Tacos

Submitted by keith on September 10, 2008

These taqueria style tacos are my new favorite food. They're easy, require very little prep time, and are relatively healthy. Though I've written up chicken tacos, you can easily substitute flank steak. Also, as a tip, I often cook a few servings of the meat for dinner, then leave the rest of the chicken in the marinade to eat the following day.

Ingredients

4 chicken breasts
2 1/2 tablespoons white vinegar
1/4 cup soy sauce (make sure it's gluten free)
2 cloves garlic, minced
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1 white onion
1/2 cup chopped cilantro
1/2 cup grated mozzarella cheese
1 lime, juiced
1 avocado
Bag of corn tortillas (at least 8)
1-2 tablespoons butter

Directions

Step 1: Make the marinade by mixing soy sauce, vinegar, garlic, lime juice, olive oil, salt, oregano, black pepper, garlic powder, chili powder, cumin, and paprika.
Step 2: Slice the chicken breasts into small strips (about 1/2" thick)
Step 3: Put the chicken pieces in the marinade, making sure they are well coated, cover, and put into the refrigerator for at least an hour.
Step 4: Cook the marinated chicken in a large skillet.
Step 5: In another skillet, saute the onions in butter.
Step 6: Before serving, heat the corn tortillas in the microwave (about 20-30 seconds)
Step 7: Serve chicken on corn tortillas topped with cilantro, grated cheese, sauted onions, and a scoop of avocado.

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Summary

Prep. Time: 1 hour 15 minutes
Cook. Time: 15 minutes
Makes 8 servings

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Chicken Tacos