Quick Meals Mexican Street-Style Chicken Tacos

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender shredded chicken seasoned with smoky chipotle and lime, piled into warm corn tortillas and topped with fresh salsa and creamy avocado. This Mexican-inspired taco and burrito recipe, ready in about 25 minutes, pairs boneless, skinless chicken breasts, chipotle chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving

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Ingredients

2 large (about 1 lb) boneless, skinless chicken breasts
1 tbsp chipotle chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
2 tbsp fresh lime juice
1 tbsp olive oil
8 small corn tortillas
1/4 cup chopped fresh cilantro leaves
1 medium diced avocado
1 cup pico de gallo salsa

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Instructions

Step 1: In a small bowl, mix 1 tbsp chipotle chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Rub this spice blend evenly over 2 large boneless, skinless chicken breasts.
Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side until cooked through and internal temperature reaches 165°F.
Step 3: Remove chicken from skillet, let rest for 5 minutes, then shred into bite-sized pieces using two forks. Toss shredded chicken with 2 tbsp fresh lime juice.
Step 4: Warm 8 small corn tortillas in a dry skillet or microwave. Divide the shredded chicken evenly among tortillas, then top each with 1 cup pico de gallo salsa, 1/4 cup chopped fresh cilantro leaves, and diced avocado from 1 medium avocado. Serve immediately.