Sautéed Chicken Tacos with Spiced Tomato Salsa
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, 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 "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.
Ingredients
- 12 oz, sliced into thin strips chicken breast
- 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, diced roma tomatoes
- 1/4 cup, finely chopped red onion
- 2 tbsp, chopped fresh cilantro
- 1 tbsp lime juice
- 6 small corn tortillas
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
Frequently asked questions
How long does Sautéed Chicken Tacos with Spiced Tomato Salsa take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Chicken Tacos with Spiced Tomato Salsa?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast from drying out.
Can I substitute ingredients in Sautéed Chicken Tacos with Spiced Tomato Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Chicken Tacos with Spiced Tomato Salsa for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Chicken Tacos with Spiced Tomato Salsa gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
