Fireball Chicken Tacos

Allergens

None

Ingredients

• 2 chicken breasts, boneless and skinless
• 1/4 cup chili powder
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1 avocado, sliced
• 1/2 cup crumbled queso fresco
• Lime wedges for serving

Instructions

1. In a shallow dish, mix together the chili powder, paprika, cumin, salt, garlic powder, onion powder, black pepper, and cayenne pepper.
2. Slice the chicken breasts into thin strips. Coat each strip in the spice mixture, pressing to adhere.
3. Preheat a grill or grill pan over medium high heat. Grill the chicken strips for 5 7 minutes per side or until fully cooked and slightly charred. Remove from heat and let rest for a few minutes.
4. Warm the corn tortillas on the grill or in a dry pan for about 30 seconds per side.
5. Assemble the tacos by placing two chicken strips on each tortilla, topping with lettuce, avocado slices, and crumbled queso fresco. Serve with lime wedges.

Chef’s Insight

To really capture that street food feel, cook these tacos outside on your grill, and let the aroma of spices fill the air.

Notes

Don't be afraid to adjust the spice level according to your preference; add more or less cayenne pepper for a milder or hotter dish.