Chicken Soft Taco Supreme

Tacos are a huge part of Homemade on a Weeknight cooking. Like Aarón Sáncehez says – Tacos are made of 3 things: a vessel, a protein, and a garnish. When you think of it like this, you can really make a taco out of just about anything. That said – you can also make classic tacos and be fully satisfied. And that’s exactly what you are getting with this Chicken Soft Taco Supreme recipe.

The Marinade on this chicken breast is key to the success of this recipe. Chicken breast can turn dry very quickly. So by marinating it with lots of spices and lime juice, you break down the fibers some and let the flavors really infuse. I really like to use gallon zippered bags for marinating my meats because you can squeeze most of the air out of the bag so that the marinade is really pressed into the meat. They also make it easy to turn and flip the meat as well as move it around to make sure everything is getting coated. Since I work from home, I’m able to pop into the kitchen and love the bag around throughout the day.

These tacos take a fair bit of knife work. If you do not have a nice sharp Chefs knife, then it’s time to invest in one. Don’t make subtle hits to your significant other – tell them which one you want. Or better yet – just gift yourself with one. When you have a solid and sharp knife, you can make so many of your meals that much more refined. If you have decent knives but they are dull – then you need a knife sharper. There are tons of different styles of sharpeners- from electric to whetstone to rod. Find the kind that works for you.

The presentation of this taco is an important piece. By smearing the sour cream on the taco instead of putting a blob on top you accomplish two things – one it looks nicer and two you get sour cream throughout the taco and not just in a few bites. The light pan toasting of the tortillas also adds a great texture to the tacos that makes them next level.

Now Let’s Get Cookin’!

Print

Chicken Soft Taco Supreme

A classic weeknight #chickentaco with flavorful marinated chicken and all the great toppings you want from a taco.

Course Dinner, Main Course

Cuisine American, Mexican, Tex-Mex

Keyword chicken tacos, easy tacos, marinated chicken, red onion, soft tacos, sour cream, tacos, tomato

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Marinating Time 4 hours hours

Servings 6

Ingredients

• 15 Flour Tortillas fajita-sized
• 8 oz Sour Cream
• ½ cup Taco Sauce
• 2 Roma Tomatoes diced
• ½ Medium Red Onion diced
• 1 head Green Leaf Lettuce shredded
• 1 cup Cheddar Cheese

For the Chicken

• 4 Large Chicken Breasts
• 1 cup Chicken Broth
• ¼ cup Lime Juice
• ¼ cup Oil
• 1 tsp Oregano
• 1 tsp Cumin
• 1 tsp Chili Powder
• 1 tsp Salt
• 1 tsp Onion Powder
• 1 tsp Garlic Powder

Get Recipe Ingredients

Instructions

• Add all of the chicken marinade ingredients into a gallon sized zippered bag. Smush around to make sure the chicken is thoroughly coated. Squeeze all air out of bag and seal. Place in refrigerator for at least 1 hour (4 hours is better) up to overnight.
• In a large saute pan over medium high heat, add chicken breasts (along with marinade). Cook for 4 minutes on each side. Then reduce heat to medium and cover pan. Allow to cook another 10 minutes. Confirm internal temperature has reached 165degF and remove to cutting board. Let rest while you build taco, before slicing.
• In a small frying pan over medium high heat, lightly toast each tortillas (about one minute on each side).
• Smear half of tortilla with sour cream. Drizzle with taco sauce and sprinkle with cheese. On the other half add lettuce, tomato and onion.
• Slice chicken into ¼ inch pieces and add a portion to each taco.