Quick Chicken Tacos with Fresh Pico de Gallo

Ingredients

• 1 lbBoneless, skinless chicken breasts
• 1 tbspOlive oil
• 2 tbspTaco seasoning
• 2 tbspWater
• 2Roma tomatoes, diced
• 0.3Red onion, finely diced
• 0.5Jalapeño, minced (seeds removed for less heat, optional)
• 0.3 cupFresh cilantro, chopped
• 1 tbspLime juice
• 0.3 tspSalt
• 8 piecesSmall flour or corn tortillas
• Shredded lettuce (optional)
• Sour cream or Greek yogurt (optional)
• Avocado slices (optional)

Instructions

1. 1

   Prepare the Pico de Gallo: In a small bowl, combine the diced Roma tomatoes, finely diced red onion, minced jalapeño (if using), chopped fresh cilantro, lime juice, and salt. Stir gently to combine all ingredients. Set aside to allow the flavors to meld while you prepare the chicken.

   ⏱ 5 min
2. 2

   Cook the Chicken: Slice the chicken breasts into thin strips or bite-sized pieces. Heat the olive oil in a large skillet over medium-high heat. Add the chicken to the hot skillet and cook for 3-5 minutes, stirring occasionally, until it is lightly browned on all sides.

   ⏱ 5 min
3. 3

   Season the Chicken: Stir the taco seasoning and water into the skillet with the chicken. Continue to cook, stirring frequently, until the chicken is fully cooked through and the seasoning has coated the chicken, about 5-7 minutes. The water will help create a light sauce.

   ⏱ 7 min
4. 4

   Warm Tortillas: While the chicken finishes cooking, warm the tortillas according to package directions. You can microwave them briefly, warm them in a dry skillet for 30 seconds per side, or wrap them in foil and heat them in a preheated oven.

   ⏱ 2 min
5. 5

   Assemble and Serve: Fill each warmed tortilla with a generous portion of the seasoned chicken. Top with a spoonful of the fresh pico de gallo and any other desired toppings such as shredded lettuce, sour cream, or avocado slices. Serve immediately and enjoy!

   ⏱ 3 min