Copycat Restaurant Lunch – Smoky Spice-Rubbed Chicken Street Tacos

Allergens

Gluten (from corn tortillas)

Ingredients

• 1. 6 boneless, skinless chicken breasts 2. 2 tablespoons smoked paprika 3. 2 teaspoons ground cumin 4. 1 teaspoon ground coriander 5. 1 teaspoon dried oregano 6. 1 teaspoon chili powder 7. 1 teaspoon brown sugar 8. Salt and pepper, to taste 9. 12 corn tortillas 10. 1 cup shredded lettuce 11. 1 cup diced tomatoes 12. 1 cup crumbled cotija cheese 13. 1 avocado, sliced 14. 1 lime, cut into wedges 15. Fresh cilantro leaves, for garnish

Instructions

1. In a small bowl, mix together the smoked paprika, ground cumin, ground coriander, dried oregano, chili powder, brown sugar, salt, and pepper. Rub the mixture all over the chicken breasts. Cover and refrigerate for at least 2 hours.
2. Preheat your grill to medium high heat. Grill the seasoned chicken breasts until cooked through and slightly charred, about 5 7 minutes per side. Remove from the grill and let rest for a few minutes before slicing.
3. Warm the corn tortillas on the grill or in a pan, about 20 seconds per side.
4. Assemble the tacos with sliced chicken, shredded lettuce, diced tomatoes, crumbled cotija cheese, avocado slices, and a squeeze of lime juice. Garnish with fresh cilantro leaves.

Chef’s Insight

The smoky spice rub adds depth to the chicken, while the combination of textures and flavors in the tacos creates an unforgettable experience.

Notes

To create an authentic street-food atmosphere, serve the tacos with a side of freshly made elote (Mexican street corn) and a fruity aguas frescas beverage.