Quick & Easy Chicken Tacos

A quick and easy dinner perfect for those busy weeknights!


Servings: 6

  • 1 1/2 lbs. Chicken Breasts, boneless and skinless, sliced into tiny pieces
  • 1/2 Orange, juiced, about 4 tbsp.
  • 1 tbsp. Olive Oil
  • 2 tsp. Chili Powder
  • 1 tsp. Ground Cumin
  • 1 tsp. Smoked Paprika
  • 1 tsp. Dried Oregano
  • 1 tsp. Garlic Powder
  • 1/2 tsp. Salt
  • 1/2 tsp. Black Pepper

To serve:

  • 12 Mini Flour Tortillas, warmed
  • Pico de Gallo
  • 1 Avocado, diced
  • Fresh Cilantro, chopped
  • Lime Wedges


  1. In a small bowl, mix together the chili powder, cumin, paprika, oregano, garlic powder, salt and black pepper. Season the chicken with the spice mix.
  2. In a large skillet over medium high heat, add the olive oil.
  3. Add the chopped chicken into the hot skillet with the orange juice.
  4. Cook until golden brown and fully cooked (internal temperature of 165F).
  5. Serve chicken in the warmed tortillas with pico de gallo, avocado, cilantro and lime. Enjoy warm!