Sautéed Chicken Tacos with Spiced Tomato Salsa

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Tender chicken strips sautéed with aromatic spices, served with a zesty tomato salsa in warm tortillas for a vibrant Mexican-inspired taco experience. This Mexican recipe (gluten free), ready in about 22 minutes, pairs chicken breast, olive oil, and ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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.

Ingredients

• 12 oz chicken breast, sliced into thin strips
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 medium roma tomatoes, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 6 small corn tortillas

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 12 oz sliced chicken breast, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Sauté for 6-8 minutes, stirring occasionally, until chicken is cooked through and edges are lightly browned.
2. Step 2: In a medium bowl, combine 3 diced roma tomatoes, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, and 1 tbsp lime juice. Stir gently to make a fresh spiced tomato salsa.
3. Step 3: Warm 6 corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable and slightly toasted. Serve the sautéed chicken strips on the tortillas and top with the spiced tomato salsa immediately.