Ingredients
1 lb chicken breasts, boneless and skinless
2 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chicken broth
8 small corn tortillas
1 cup shredded lettuce
1/2 cup diced tomatoes
1/2 cup shredded cheese (cheddar or Mexican blend)
1/4 cup chopped fresh cilantro
1 lime, cut into wedges
Directions
1. **Prepare the Chicken**:
– Rinse and pat dry the chicken breasts. Cut them into small, bite-sized pieces.
2. **Heat the Olive Oil**:
– In a large skillet, heat the olive oil over medium-high heat.
3. **Cook the Chicken**:
– Add the chicken pieces to the skillet. Cook for about 5-7 minutes until they’re no longer pink and are starting to brown slightly.
4. **Add Onion and Garlic**:
– Add the chopped onion to the skillet and sauté until it’s soft and translucent, about 3 minutes.
– Add the minced garlic and cook for another 1 minute until fragrant.
5. **Season the Chicken**:
– Sprinkle the ground cumin, smoked paprika, chili powder, dried oregano, salt, and black pepper over the chicken mixture. Stir to combine.
6. **Add Chicken Broth**:
– Pour in the chicken broth and stir well. Reduce the heat to low and let it simmer for about 5 minutes until the liquid has reduced and the flavors have melded together.
7. **Warm the Tortillas**:
– While the chicken mixture simmers, warm the corn tortillas in a dry skillet over medium heat, about 30 seconds on each side until they’re pliable and slightly charred.
8. **Assemble the Tacos**:
– Place a portion of the chicken mixture onto each tortilla.
– Top with shredded lettuce, diced tomatoes, shredded cheese, and chopped cilantro.
9. **Serve**:
– Serve the tacos with lime wedges on the side for squeezing over the top.
10. **Enjoy**!