Description
These Ridiculously Good Chicken Tacos with Green Sauce are a flavorful, easy-to-make meal perfect for any day of the week. Juicy, seasoned chicken is cooked on the stovetop and topped with a creamy, zesty cilantro-lime green sauce, served on warm tortillas with fresh toppings like lettuce, tomatoes, and cheese for a satisfying taco experience.
Ingredients
Scale
Chicken and Seasoning
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 lime, juiced
Green Sauce
- 1 cup fresh cilantro
- 1/2 cup Greek yogurt or sour cream
- 1/4 cup mayonnaise
- 1/4 cup lime juice
- 1-2 jalapeños, seeds removed
- 1 garlic clove
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup water (adjust for consistency)
Taco Assembly
- 8 small soft corn or flour tortillas
- Shredded lettuce or cabbage (optional)
- 1/2 cup diced tomatoes
- 1/2 cup shredded cheese (cheddar or cotija)
- Fresh cilantro, chopped (optional)
- Lime wedges
Instructions
- Prepare the chicken: In a bowl, combine the chicken with olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well to coat the chicken evenly.
- Cook the chicken: Heat a skillet over medium-high heat. Add the seasoned chicken and cook for about 5-7 minutes per side or until fully cooked and internal temperature reaches 165°F (74°C). Remove from heat and let it rest for a few minutes before slicing or shredding.
- Make the green sauce: In a blender or food processor, combine fresh cilantro, Greek yogurt (or sour cream), mayonnaise, lime juice, jalapeños (seeds removed for less heat), garlic clove, salt, black pepper, and water. Blend until smooth. Adjust water quantity to achieve desired sauce consistency.
- Warm the tortillas: Heat the tortillas on a dry skillet or in a microwave until soft and pliable.
- Assemble the tacos: Place the sliced or shredded chicken on each tortilla. Top with shredded lettuce or cabbage, diced tomatoes, shredded cheese, and a generous drizzle of the green sauce. Garnish with fresh chopped cilantro and serve with lime wedges on the side.
- Serve and enjoy: Serve the tacos immediately while warm for the best flavor and texture.
Notes
- You can substitute chicken thighs for breasts for juicier tacos.
- Adjust the jalapeños in the sauce depending on your preferred spice level.
- For a dairy-free version, swap Greek yogurt and mayonnaise with vegan alternatives.
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- Warm tortillas before assembling to prevent cracking.
