Fiery Fajita Street Tacos

Allergens

Milk (in avocado crema), Gluten (if using gluten-free corn tortillas)

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper, to taste
• 8 small corn tortillas
• 1 cup pico de gallo (diced tomatoes, onions, cilantro, jalapeño)
• 1/2 cup avocado crema (avocado, sour cream, lime juice, garlic)
• 1 cup shredded Monterey Jack cheese (optional)
• 1 lime, cut into wedges

Instructions

1. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the seasoning mixture onto the chicken breasts.
2. Preheat your grill or grill pan over medium high heat. Cook the seasoned chicken for 6 8 minutes per side or until cooked through and tender. Allow to rest for a few minutes before thinly slicing.
3. Warm the corn tortillas on the grill for about 30 seconds on each side, just until they begin to puff slightly.
4. Assemble the tacos by placing a few slices of chicken on each tortilla, followed by pico de gallo, avocado crema, and shredded Monterey Jack cheese (if using). Fold the tortillas in half and serve with lime wedges.

Chef’s Insight

For added smokiness, marinate the chicken in a blend of apple cider vinegar, Worcestershire sauce, and your favorite BBQ dry rub for 30 minutes before grilling.

Notes

Pair these tacos with a refreshing margarita or an ice-cold lager for a true taste of Tex-Mex barbecue culture.