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+ servings

Chicken Tacos

Vegetarians can easily substitute slices of firm tofu, tempeh, or seitan.
Course Entree
Cuisine Mexican
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Yield 8 tacos
Calories 115 kcal
Author Cindy Santa Ana


  • 2-3 chicken breasts sliced into tenders
  • 1 red, yellow, and orange bell pepper sliced
  • 1 red onion sliced
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt & pepper
  • 1 tablespoon olive oil or ghee
  • 8 homemade corn tortillas

Toppings Bar:

  • shredded cheese
  • diced avocado
  • fresh salsa
  • chopped cilantro
  • squeeze of lime juice


  1. Season chicken breasts (or other protein) with salt, pepper, cumin, and garlic powder. You can pan fry in a little olive oil or ghee and grill them.
  2. While the chicken is cooking, sauté the sliced bell pepper and onions. Season the veggies with a little salt and pepper and any extra cumin and garlic.
  3. Heat corn tortillas on a flat griddle untill just brown. Place chicken tenders in the tortilla and top with vegetables. Top with your favorite topping.