Ingredients
Equipment
Method
- Heat the olive oil in a skillet over medium heat. Add the shredded chicken, cumin, chili powder, garlic powder, salt, and pepper. Cook until the chicken is completely heated through.
- In a separate bowl, gently toss together the diced onion, diced tomatoes, the juice of one lime, and the chopped cilantro.
- To assemble the taco, lay one corn tortilla flat on a plate. Top with 1/2 cup of the seasoned chicken, the tomato mixture, and the cotija cheese crumbles.
- Squeeze juice from the remaining lime half over the taco and serve immediately.
Nutrition
Notes
To keep corn tortillas from cracking, warm them before serving. You can microwave up to 5 tortillas on a plate covered with a damp paper towel in 30-second bursts. Alternatively, wrap up to 5 tortillas in aluminum foil and warm them in a 350 degree oven for 15 minutes. Heating them in a dry, non-stick skillet over medium heat for about 30 seconds per side also works well, especially with fresh tortillas.