Festival Classic Chicken Tacos – A Twisted Copycat Recipe

Discover the perfect copycat recipe for Festival Classic Chicken Tacos that brings the energy of a street food festival to your kitchen.

Time: Prep Time: 15 minutes Cook Time: 12-14 minutes Total Time: 27-34 minutes

Servings: 4

Difficulty: Easy

Cuisine: Mexican Inspired, Grilled

Allergens

Dairy (cheese, sour cream), Gluten (corn tortillas)

4 large boneless, skinless chicken breasts 1 pack (8 oz) taco seasoning mix 1 tbsp olive oil 12 small corn tortillas 2 cups shredded lettuce 1 cup pico de gallo 1 cup shredded cheese 1 cup sour cream 2 avocados, sliced Fresh cilantro leaves

Prepare the grill for direct cooking over medium high heat (450°F).
Brush the chicken breasts with olive oil and sprinkle with taco seasoning mix.
Grill the chicken for 6 7 minutes per side or until fully cooked, reaching an internal temperature of 165°F. Let it rest for a few minutes, then slice into thin strips.
Warm the tortillas on the grill for about 20 seconds per side.
Assemble tacos with chicken, lettuce, pico de gallo, cheese, sour cream, avocado slices, and cilantro leaves.

For extra smoky flavor, marinate chicken in a homemade chipotle-based sauce before grilling.

Adjust taco seasoning mix to personal taste preference for added zest or spice.

For dairy-free, use vegan cheese and coconut-based sour cream; for gluten-free, use rice flour or gluten-free corn tortillas.

This recipe can be prepared on a stovetop grill pan if you don't have access to an outdoor grill.

You can also bake the chicken in the oven at 425°F for 20-25 minutes, flipping halfway through.

Store leftover cooked chicken in the fridge for up to 3 days or freeze for up to 4 months.

Fresh ingredients like avocado and pico de gallo should be prepared and consumed within a day or two.

Arrange tacos on a colorful platter with fresh lime wedges on the side.

Per serving, this recipe provides approximately 60g protein, 35g carbohydrates, and 25g fat.