Chicken tacos, an alternative to the typical taco

Photo Credit: courtesy Creme de le Crumb

Want something fresh for summer? Try this alternative to the typical taco. 

Using chicken and fresh ingredients like red onion, avocados, cilantro, and lime help this dish come alive. You can cook the chicken on the stove as directed below or use your instant pot or place on the grille.

Any way you do it, the addition of the toppings make this a flavorful and summery dish.

Chicken Tacos


For the marinated chicken

  • 1.5# boneless chicken breasts and/or thighs
  • 3 tablespoons olive oil
  • Juice of 1 lime (2-3 tablespoons)
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • ¼ teaspoon each salt and pepper

For the tacos

  • 12 “street” tacos (flour or corn) warmed
  • Pico de gallo (store or homemade)
  • Red onion, diced
  • Tomatoes, diced
  • Sour cream
  • Shredded Monterey Jack
  • Cilantro, chopped
  • Avocado, diced
  • Lime wedge


  1. Place all ingredients for the marinated chicken into a large baggie and refrigerate for 20-30 minutes (or up to 24 hours).
  2. Meanwhile, cut all topping ingredients as directed.
  3. In a large skillet on medium-high heat, pour marinated chicken and drippings from baggie.
  4. Cook until chicken is done, about 5 minutes each side, turning frequently.
  5. Cut marinated chicken into bite-sized pieces or strips.
  6. Place chicken into tortilla and top as desired.
  7. Garnish with fresh avocado, cilantro and lime!

Lisa B. Smith, RDN is a Registered Dietitian Nutritionist with the Southern Ute Shining Mountain Health and Wellness.


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