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- 1 lb chicken breasts, diced - 2 tablespoons Sriracha sauce - 1 tablespoon olive oil - Juice of 2 limes - 1 teaspoon garlic powder - 1 teaspoon cumin - Salt and pepper to taste To create these tacos, you need fresh chicken breasts. Dicing them helps with even cooking. Sriracha sauce adds heat and flavor. Olive oil keeps the chicken moist. The juice of fresh limes brightens each bite. Garlic powder and cumin bring depth to the dish. Don’t forget salt and pepper to enhance all the flavors. - 8 small corn tortillas - 1 cup shredded red cabbage - 1 avocado, sliced - Fresh cilantro, for garnish Corn tortillas are key for holding all the goodness. They are soft and pair well with the chicken. Shredded red cabbage adds crunch and color. A sliced avocado brings a creamy texture. Fresh cilantro adds a burst of flavor. These toppings make the dish fresh and exciting. - Additional garnishes: lime wedges - Suggested sides: chips and salsa For serving, lime wedges give a zesty kick. You can also pair these tacos with chips and salsa. The crunch of the chips complements the soft tacos. Enjoying them together makes a fun meal. - Combine Ingredients In a mixing bowl, add 1 pound of diced chicken breasts. Pour in 2 tablespoons of Sriracha sauce and 1 tablespoon of olive oil. Squeeze in the juice of 2 limes. Add 1 teaspoon of garlic powder and 1 teaspoon of cumin. Season with salt and pepper to taste. Mix it well to coat the chicken evenly. - Marination Process Cover the bowl and place it in the refrigerator. Let the chicken marinate for at least 30 minutes. This time helps the flavors mix and soak into the chicken. - Heat the Skillet Preheat a skillet over medium-high heat. You want it hot enough to cook the chicken quickly but not burn it. - Cooking Time and Techniques Once the skillet is hot, add the marinated chicken. Cook it for about 6-8 minutes. Stir occasionally to make sure the chicken cooks evenly. It should be no longer pink in the center when done. - Warming Tortillas While the chicken cooks, warm 8 small corn tortillas. You can do this in a separate skillet or in the microwave until they are soft and pliable. - Filling and Topping To make the tacos, place a portion of the cooked chicken on each tortilla. Top them with 1 cup of shredded red cabbage, sliced avocado, and fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor. - Suggested Marinade Time Marinate the chicken for at least 30 minutes. This lets the flavors soak in. For a stronger taste, you can marinate for up to 2 hours. - Cooking Techniques Use a medium-high heat for cooking. This helps the chicken brown nicely. Stir occasionally for even cooking and to prevent sticking. - Ideal Chicken Cooking Tips Cook the chicken until it reaches 165°F. This ensures it is safe to eat. Cut the chicken into small pieces for faster cooking. - Tortilla Warming Tips Warm the corn tortillas in a skillet for 30 seconds on each side. This makes them soft and easy to fold. You can also use a microwave for about 15 seconds. - Garnishing for Appeal Add a sprinkle of fresh cilantro on top. This adds a pop of color and flavor. You can also squeeze extra lime juice on the tacos for zest. - Serving Style Serve the tacos on a large platter. Use lime wedges on the side. This makes it easy for everyone to add their own flavor. {{image_2}} You can switch the chicken for shrimp or tofu. Shrimp cooks fast and adds a seafood twist. Just marinate it the same way as chicken. Cook for about 3-4 minutes until pink. For a vegetarian option, use firm tofu. Press it to remove water, then cube it. Marinate and cook like the chicken. Both options keep the flavor but change the texture. Adjust the spice level to suit your taste. If you want less heat, reduce the Sriracha. You can also add a bit of honey to balance the flavors. Try different sauces, like chipotle or BBQ sauce. Each will bring a new twist to your tacos. Marinades can also change. Use lime zest or orange juice for a different zing. You can serve these as taco bowls for a fun twist. Use a bowl of rice or quinoa as the base. Add the chicken and toppings to create a hearty meal. Lettuce wraps are another option. Use big lettuce leaves instead of tortillas. This makes a fresh, low-carb choice. Both styles keep the meal exciting and versatile. - Refrigerate leftover chicken tacos within two hours. - Use airtight containers to keep them fresh. - Store chicken and toppings separately to avoid sogginess. - Reheat chicken in a skillet over medium heat. - Stir until warmed through, about 5 minutes. - Warm tortillas in a microwave for 30 seconds. - You can also heat tortillas in a dry skillet for a few seconds. - Freeze cooked chicken separately from tortillas. - Use freezer bags to save space and avoid freezer burn. - Thaw chicken overnight in the fridge before reheating. - Reheat chicken in a skillet or microwave until hot. - Warm tortillas again before serving for the best taste. To reduce the heat, you can use less Sriracha in your marinade. Start with one tablespoon instead of two. You can also add a bit of honey or brown sugar. These sweeteners help balance the spice. Another option is to mix in some sour cream or Greek yogurt when serving. This cools down the heat nicely. Yes, you can prepare the chicken in advance. Marinate it for at least 30 minutes. For best flavor, let it marinate in the fridge for up to 24 hours. Store the marinated chicken in an airtight container. This keeps the chicken fresh and flavorful. Make sure to cook it within two days for the best taste. If you don’t have Sriracha, you can try other sauces. Hot sauce like Frank’s RedHot works well. You can also use chili paste or a mix of ketchup and hot sauce for a milder option. For a unique kick, try harissa or gochujang. Each will give a different flavor to your tacos. In this post, we explored how to make delicious Sriracha Lime Chicken Tacos. We covered key ingredients, like chicken, Sriracha, and fresh toppings. You learned how to prepare, cook, and assemble your tacos step-by-step. Remember, you can switch proteins or adjust spice levels for your taste. Enjoy experimenting with flavors and serving styles. These tacos are easy to make, fun to serve, and sure to impress!

Sriracha Lime Chicken Tacos

Spice up your dinner with these Sriracha Lime Chicken Tacos! Bursting with flavor, this easy recipe combines zesty marinated chicken, crunchy red cabbage, and creamy avocado all wrapped in warm corn tortillas. Perfect for a quick weeknight meal or a fun gathering, these tacos are sure to impress. Click to explore the full recipe and bring some delicious heat to your table tonight! Enjoy a flavorful feast!
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Ingredients
  

1 lb chicken breasts, diced

2 tablespoons Sriracha sauce

1 tablespoon olive oil

Juice of 2 limes

1 teaspoon garlic powder

1 teaspoon cumin

Salt and pepper to taste

8 small corn tortillas

1 cup shredded red cabbage

1 avocado, sliced

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

In a mixing bowl, combine the diced chicken, Sriracha sauce, olive oil, lime juice, garlic powder, cumin, salt, and pepper. Toss to coat the chicken evenly in the marinade.

    Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes for the flavors to meld.

      Preheat a skillet over medium-high heat. Once hot, add the marinated chicken to the skillet.

        Cook the chicken for about 6-8 minutes, or until it is cooked through and no longer pink in the center. Stir occasionally to ensure even cooking.

          While the chicken cooks, warm the corn tortillas in a separate skillet or microwave until pliable.

            To assemble the tacos, place a portion of the cooked chicken on each tortilla.

              Top with shredded red cabbage, sliced avocado, and a sprinkle of fresh cilantro.

                Serve immediately with lime wedges on the side for extra zest.

                  Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4