San Antonio Chicken Tacos

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

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 developed and reviewed.

Juicy, flavorful chicken tacos with a tangy citrus-mint sauce, inspired by the vibrant street food of San Antonio. This Mexican recipe, ready in about 35 minutes, pairs Boneless, skinless chicken breasts, Olive oil, Chili powder 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: 20 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving

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Ingredients

1.5 pounds Boneless, skinless chicken breasts
2 tbsp Olive oil
1 tbsp Chili powder
1 tsp Cumin
1 tsp Garlic powder
1/2 tsp Smoked paprika
1/2 tsp Salt
1/4 tsp Black pepper
1/2 cup, chopped Fresh cilantro
1/4 cup Lime juice
1/4 cup Sour cream
1/4 cup Plain yogurt
1/4 cup Chopped mint leaves
8 Corn tortillas
for topping Diced avocado
for topping Red onion
for serving Lime wedges

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Instructions

Step 1: In a bowl, mix 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Add 1.5 pounds chicken cubes and toss to coat evenly.
Step 2: Heat a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through.
Step 3: While chicken cooks, combine 1/2 cup fresh cilantro, 1/4 cup fresh lime juice, 1/4 cup sour cream, 1/4 cup plain yogurt, and 1/4 cup chopped mint leaves in a blender until smooth. Season with salt to taste.
Step 4: Warm 8 corn tortillas in a dry skillet for 30 seconds per side. Serve the chicken with the sauce and toppings of diced avocado, red onion, and lime wedges.