High Protein Chicken Tacos

Course: Main Course

Cuisine: Mexican

Prep Time: 15

Cook Time: 15

Additional Time: 30

Total Time: 1

Servings:

Calories: 379kcal

Author: Lauren

These high protein chicken tacos are delicious and packed with protein! They’re perfect for a quick weeknight dinner or a satisfying lunch. I guarantee these tacos will quickly become a staple in your recipe rotation.

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Ingredients

2 lb. boneless chicken thighs or breasts
2 Tbsp olive oil (30g)
2 Tbsp lime juice (30g)
12 street taco flour tortillas
1 lime squeezed

Spices:

2 Tbsp chili powder
2 tsp paprika
2 tsp cumin
2 tsp garlic powder
2 tsp salt
1 tsp black pepper
1 tsp dried oregano

Optional toppings:

shredded lettuce
diced red onion or sliced green onions
shredded cheddar cheese
sour cream
salsa or pico de gallo

Instructions

Add the spice ingredients to a small bowl. Whisk together and set aside.
Add the chicken, olive oil, lime juice and spice blend to a casserole dish (or bowl). Rub the marinade all over the chicken. Cover with plastic wrap and place in the fridge for 30 minutes (up to 24 hours).
Grease grill pan or grill grates (or you can use a cast iron or stainless steel skillet). Set to medium-high heat. Add the chicken and grill for 5-7 minutes (note 1), flip, and grill the other side for 5-7 minutes or until cooked through (see note 2).
Once done, remove chicken from heat and transfer to a cutting board. Let rest for 5 minutes.
Meanwhile, warm tortillas over the grill or skillet about 10-15 seconds each side, until it's charred.
Dice chicken into small bite-size pieces against the grain about 1/4-1/2 inch thick or however size you wish. Squeeze lime juice over chicken.
Add chicken to warmed tortillas. Stuff with toppings and enjoy!

Notes

Note 1: cooking time will depend on the thickness of your chicken and whether you’re using breasts or thighs. Boneless chicken thighs will take about 5-6 minutes each side, boneless chicken breasts will take about 6-7 minutes each side, though there is typically more variance in chicken breast size. For breasts thicker than an inch, pound to even thickness or slice in half horizontally to make thinner breasts.

Note 2: you can remove chicken from the grill or pan once it’s reached an internal temperature of 155F. Carryover cooking will ensure chicken reaches 165F without drying out.

Nutrition includes just chicken and tortillas, not optional toppings.

Nutrition facts were calculated using chicken thighs, though it’s pretty similar using chicken breasts (4g more protein, 2g less fat if using chicken breast for same serving size)

Nutrition